Name: Red lentil dhal recipe for two
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: indian
Ingredients: 150g lentils; 2 tsp Whole Cumin Seed; 2 tsp ground turmeric; 1/2 tsp mustard seeds; 1/4 tsp chilli powder; 18.40 gm sunflower oil; 1 small onion, thinly sliced; 2 garlic cloves, finely chopped; 2 tsp grated fresh ginger; 1/2 x 400g can chopped tomatoes; 2.50 gm caster sugar; 50g baby spinach leaves; 20.00 ml chopped coriander; Naan bread, to serve; Mango chutney, to serve

Red lentil dhal recipe for two

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Vegetarian red lentil dhal: a satisfying and healthy twist on classic curry!

Ingredients:

150g lentils
2 tsp Whole Cumin Seed
2 tsp ground turmeric
1/2 tsp mustard seeds
1/4 tsp chilli powder
18.40 gm sunflower oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped
2 tsp grated fresh ginger
1/2 x 400g can chopped tomatoes
2.50 gm caster sugar
20.00 ml chopped coriander
Naan bread, to serve
Mango chutney, to serve

Instructions:

In a saucepan, cover the rinsed lentils with cold water and bring to a simmer. Cook for 5 minutes, then drain and rinse the saucepan.
Place the saucepan back on medium heat. Dry-toast cumin seeds, ground turmeric, mustard seeds, and chili powder, stirring, for about 30 seconds until the mustard seeds begin to pop.
Combine the oil with the spices in the pan, then stir in the onion, garlic, and ginger. Cook and stir for 2-3 minutes until the onion slightly softens.
Simmer the tomato, sugar, and drained lentils for 15 minutes, stirring regularly to prevent sticking, and adding water as needed, until the lentils are tender.
Combine the spinach leaves and chopped coriander, then plate with naan bread and mango chutney for a delicious presentation.

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