Dahls = protein.
Serve as an addition to any vege curry, poured over roast veges, or by themselves with brown rice, chappatis or vegetables.
Basic Yellow Dahl
Olive oil
1 onion
2 cloves garlic
2t turmeric
1 cup split red lentils
Saute onion and garlic in oil. Add turmeric, lentils and water. Bring to the boil then reduce to simmer, covered, for 20 minutes or until lentils are cooked.
Tomato + Red Lentils
2t olive oil
1 onion
2 cloves garlic
2T curry powder
1 cup red lentils
2 t chicken stock powder
3 cups water
400g can tomatoes
2T tomato paste
1T coriander
2t cumin
2t sweet paprika
½ t cracked black pepper
Sauté chopped onion + garlic in oil, then add curry powder.
Add lentils, stock, water, tomatoes + paste. Bring to boil + simmer 20 minutes or until lentils are soft.
Add coriander + serve.
Limbu Dahl (Red lentils with lime and cheese, Bangladesh)
180g red lentils
1 small onion
¼ t ground turmeric
2T olive oil
4 fresh, hot green chillies – 3 slit down one side but left whole, and the last chopped finely
1T lime juice (or lemon if you’re skimping)
2 ½ cm piece fresh lime rind (“ “ “ “)
2-3T grated cheese
Boil lentils with 1L water, chopped onion and turmeric, but be careful to keep an eye on it until you turn the heat back down, as lentils boil over without warning and make a heck of a mess.
Skim off the scum that rises to the surface, partially cover and simmer 30-40 minutes until cooked.
Heat oil in a small pan until very hot, sizzle slit chillies for a few seconds, then pour over the lentils and snap lid back down to trap the aromas.
Put the lime juice, lime rind, torn lime leaves, cheese + chopped chilli in a warmed serving bowl, pour lentils over, stir and serve immediately.
Geeli Sabut Masoor (Red lentils with garlic + mint)
3T olive oil
2 cloves garlic – crushed
½ t cayenne pepper
185g sabut masoor – whole red lentils, or just use split ones
½ t turmeric
3-4T fresh mint
3-4 fresh, hot green chillies
2 cloves garlic – sliced lengthways into 3 wide slivers
Set a pan containing the oil, crushed garlic and cayenne on a medium-high heat.
When pan begins to sizzle, stir and add 750ml water, sabut masoor + turmeric, stir and bring to the boil.
Partially cover with lid, reduce heat to low and cook approx 55 minutes (for sabut masoor, 30 minutes for split lentils), until cooked.
Add chopped mint and chillies, stir and simmer another 5 minutes.
Sauté garlic slivers over medium-low heat, until they begin to turn golden-red, then add to lentils and serve.
