Dhal
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- Phillippa Cheifitz
- 5
- Easy
- 15 minutes
- 20 minutes
This easy dhal is a great accompaniment to many dishes. Add it to Bombay potatoes with chilli eggs to transform the dish from brunch to dinner.
Ingredients
- For the dhal:
- 1 T ghee
- 1 onion, chopped
- 1 T garlic, minced
- 1 T ginger, minced
- 1 T fresh turmeric, minced
- 8 curry leaves
- 1 T garam masala
- 280 g red lentils
- 1 x 400 ml can coconut milk
- 2 cups vegetable or chicken stock
- salt, to taste
- 1 green chilli, thinly sliced, for serving
- coriander, for serving
- lemon wedges, for serving
- rotis, warmed, for serving
- For the cucumber-and-mint raita, mix:
- ½ cucumber, thinly sliced
- 6 T plain full-cream yoghurt
- 6 mint leaves, chopped
Cooking Instructions
1. To make the dhal, heat the ghee in a saucepan and add the onion. Cook over a medium heat until soft. Add the garlic, ginger, turmeric, curry leaves and garam masala and cook for 1 minute. Stir in the lentils, coconut milk and stock.
2. Simmer for 20 minutes, or until soft. Season to taste.
3 Serve with Bombay potatoes, eggs, chilli, coriander, lemon, raita and warm rotis.
Find the recipe for Bombay potatoes with chilli eggs here.
Find more Indian recipes here.
Photographs: Tobymurphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira
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