Spicy Dhal Recipe |
Ingredients: Serves 4 |
220g red lentils 2 teaspoons peeled and grated fresh ginger 3 cloves garlic, finely chopped 1 fresh red bird’s eye or Thai chili, seeded and chhopped 1 stalk celery, chopped 2 tablespoons chopped fresh cilantro (fresh coriander) 1 tablespoon fresh lemon juice 5 cups water 2 teaspoons tamarind paste 4 scallions (shallots/spring onions), chopped 1 medium carrot, chopped ½ teaspoon garam masala ¼ teaspoon ground turmeric ¼ teaspoon ground coriander 1 teaspoon cumin seeds |
Method: Rinse and pick over lentils. In a medium saucepan, combine lentils, ginger, garlic, chili, celery, cilantro, lemon juice, water, tamarind paste, scallions and carrot. Stir, cover and bring to a boil over high heat. Reduce heat to low and simmer until lentils are tender; 30-40 minutes. In a blender or food processor, puree lentil mixture in batches until smooth. Return to saucepan. In a small skillet, combine remaining ingredients and stir over medium heat until fragrant; about 1-2 minutes. Add spice mixture to lentil mixture and stir to blend. Cook over low heat, stirring constantly, until thickened; about 5 minutes. Serve warm or at room temperature, with curries and/or fried pappadams. |
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