Recipes: Dhal

Dhal

1 tablespoon oil

6 oz. (3/4 cup) red lentils, soaked for 30 minutes and drained

1 onion, finely chopped

1 clove garlic, crushed

1 pint (2 1/2 cups) stock

l/2 teaspoon ground turmeric

sea salt

1 teaspoon ground coriander

freshly ground black pepper

1 teaspoon curry powder

Heat the oil in a pan and fry the onion until soft. Stir in the garlic, turmeric, coriander and curry powder and cook for a further 2 minutes over a low heat.

Add the lentils, stock and seasoning, cover and cook gently for 50-60 minutes until the lentils are quite soft.

Dhal should be the consistency of a very thick pea soup. Adjust the seasoning and serve with a curry.

In India often served thinner and more like a gravy BUT we like this one