There are many, many versions of dal out there and this is just one of them.  It’s a good one though!

  • 225g red lentils
  • 900ml water
  • 3 cloves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 40g butter
  • salt

Rinse the lentils thoroughly.  Put them in a pan with the water, cloves and some salt and bring to the boil.  Simmer, uncovered, for about 20 minutes until mushy.  You will need to skim the foam off the top of the lentils from time to time.

While the lentils are cooking, heat a dry frying pan till it’s very hot and then toast the cumin, coriander and mustard seeds in it.  I usually find that moving them around in a hot pan for about a minute does the trick.  You want to smell the aroma of the seeds.  Put the toasted seeds into a pestle and mortar and grind them to a rough powder.

When the lentils are cooked, add all the other ingredients and stir gently to combine.  Test the seasoning – I add a bit more salt but see what you think.

Serve this with rice or naan and veg or just with some plain bread for lunch.  It makes a great soup too if you add a touch more water.



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