Neil’s Lentil Dahl – from Gavin

Neil’s Lentil Dahl – from Gavin

Super quick, cheap and tasty. This is based on a recipe that Neil showed me years ago.

  • 1 cup (210g) red lentils, rinsed well
  • 3cm fresh ginger, cut into small chunks
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tablespoons (40g) butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon garam marsala
  • 1/2 teaspoon chilli flakes (or a fresh chilli)
  • 2 tablespoons lemon juice
  • 1/2-1 teaspoon salt
  • 1 tablespoon chopped coriander leaves
  • Naan bread or pappadums, to serve
Step 1
Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 2 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard cinnamon stick and bay leaves and set aside (leave the ginger in with the lentils). Most of the water should be absorbed.
Step 2
Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli and cook for a further minute or until fragrant. Stir in the lemon juice and season with salt.
Step 3
Add the lentils to the spicy onion mix in the frying pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in fresh coriander leaves and serve hot with naan bread or rice.