A desi meal staple, possibly something I could eat everyday. We love it and what’s more to love is how easy it is to whip up.
1 cup of red lentils
1/2 tsp turmeric
A small onion
2 bay leaves
Handful of grape tomatoes
4 cloves of garlic
Soak lentils for atleast half an hour. Rinse a few times till the water is clear.
In a pot add the lentils with about 2 cups of water and boil. You could always add more water to get it the consistency you like. Add salt. It may foam up so you can use a spoon to dump that out. Keep an eye on it, it may over spill.
Add in half the sliced onions and bay leave letting it all cook for 5 mins.
The broth should be thicker by now, almost pureed lentils.
Add tomatoes and peppers – any kind is fine. I just like grape tomatoes.
Lower the heat and in seperate pan heat 2 tbs of (olive) oil.
Add in remainder onions and the minced garlic. Cook 2 mins then add in dried red chillies. This is optional, I like the depth and spice it adds to the dhal.
When everything is a golden brown turn off heat and pour over the dhal pop. Careful, you’re pouring hot oil into liquid.
Turn off hear and top with cilantro.
Enjoy it with chicken or beef curry. I also love it with a fish biran… can’t forget that slice of lemon! Mmm!