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Yellow lentil dahl
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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Ingredients:
  • 375.00 ml yellow lentils (Toor Dal)
  • 1275.00 gm vegetable stock
  • 40.00 ml ginger, grated
  • 2 tsp turmeric
  • 18.40 gm vegetable oil
  • 2 tsp black mustard seeds
  • 1 tsp asafoetida (Hing powder)
  • 1 tsp garam masala
  • 1 medium onion, thinly sliced
  • 2-3 garlic cloves
  • 1 habanero or milder chilli, to taste (optional)
  • 6.25 gm ground cumin
  • 2-3 bay leaves
  • 1 tomato, skinned and diced
Instructions:
  • Place the lentils in a bowl of boiling water, removing any that float to the top and checking for pebbles.
  • In a small pan, heat oil, then add mustard seeds and asafoetida. Watch out for popping seeds. Add sliced onion and cook until softened, about 5 minutes. Stir in chilli and garlic, cooking for another minute. Add cumin, garam masala, bay leaves, and tomato. Cook for a few more minutes.
  • Strain the lentils to remove the soaking water. Combine the drained lentils with the stock, ginger, and turmeric in a pot. Simmer for roughly 20 minutes until they are starting to soften. Carefully blend a cup of the lentils and return them to the pot for a slightly textured finish.
  • Stir in the spiced onion mixture into the pot of lentils, adjusting seasoning if needed. Add a splash of lemon juice or quality vinegar for a delightful touch. Simmer for an additional 15-20 minutes.

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