Dhal (red lentil curry)
If you’re preparing any kind of South Asian (Indian / Sri Lankan) meal or banquet for your friends and family, then you’re almost certain to be cooking dhal as part of that offering. Dhal is one of those classic staple dishes that are eaten at almost every sitting.
There are many different styles and variations of cooking dhal; I’ve been lucky to have been taught to cook dhal in three of the most popular traditional ways; A soupy almost ‘rassam’ style from northern India, a milky “paripoo” from Sri Lanka, and the one below, my favourite, also Indian.
Ingredients
Ingredients
- 250 g red lentils
- ½ tsp turmeric
- Water
- Oil or ghee
- 6 curry leaves
- 1 onion
- 2 cloves garlic finely sliced
- 1 tsp fresh ginger
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli powder
- ¼ cup coriander leaves
- Salt to taste
Instructions
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Put the lentils into a small saucepan and cover with water; a good guide is to put the back of your fingers on the lentils and the water should just cover your fingers. Add the turmeric and bring to the boil. Turn down the heat and simmer until the dhal is cooked. 25 to 30 minutes should be plenty, gently squeeze the lentil between your fingers, they should be soft and give a little.
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Remove the lentils and set aside.
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Heat the oil (ghee) in the saucepan and add the curry leaves, cumin seeds, and mustard seeds and fry until the mustard seeds start to pop.
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Add the onions, garlic and ginger and sauté until the onions are soft, and then add the ground cumin, ground coriander, and chilli powder. Remove from the heat and add to the lentils mixing through. Season with salt and pepper to taste and gently stir in the coriander leaves. Enjoy!