Red Lentil Dhal Recipe
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A beautiful red lentil dhal flavoured with a spicy tomato masala.
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This is my chicken soup when I'm feeling under the weather, my staple when I don't know what else to cook, my cuddle blanket when I'm feeling sorry for myself and my tonic when I've indulged a little too much the night before. It's a poor man's main dish and a king's side dish - it's the simple humble masoor di dhal.
It forms a huge part of so many Indian peoples diets because it's cheap and is a great source of protein for the vast number of vegetarians. As children, we didn't know the names of all the different lentils so we would call this yellow dhal (even though it's made with red lentils) and that's what my children call it too.
Cooked with whole cumin seeds in a tomato based masala finished with crispy onions and fresh coriander.
Ingredients
Lentils
200g red lentils, washed
900ml water (approx.)
1 tsp of salt
Masala
1 tbsp ghee or vegetable oil
1 tsp of cumin seeds
1 bay leaf
1 small onion, chopped
1 garlic clove, chopped
2 tomatoes, finely chopped
1 tsp ginger, grated
1 tsp turmeric
1 chilli, finely chopped
1 tsp fenugreek leaves
1 tsp of garam masala
Garnish
1 or 2 whole chillies
Handful of coriander, chopped
Method
Place lentils in a pan with the salt, cover with the water and bring to the boil.
Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
When the seeds sizzle, remove the chilli and set to one side for your garnish.
Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.
EASY VEGAN RED LENTIL DAHL
Vlog #76 12th August 2016 Cornwall, UK
$10 Versatile Vegan Recipe Ebook:
RECIPE:
Lentil dahl:
1 onion, chopped
2 cloves of garlic, minced
Juice of half a lemon
350g of red lentils
900ml of vegetable stock
Tin of chopped tomatoes
Black pepper
1 tsp turmeric
1 tsp cumin
1/2 tsp chilli
1 tsp coriander
1 tsp garam masala
1/2 tsp cinnamon
Optional extras:
Coriander
Rice
Broccoli
Lime/lemon
Sriracha/hot sauce
METHOD:
1. Blend onion and garlic together in food processor or blender.
2. Cook onion and garlic in water until transparent (be careful not to burn garlic!)
3. Add spices and fry with onion and garlic for a couple of minutes (add more water if needed)
4. Add in chopped tomatoes, red lentils, stock and lemon juice and mix together.
5. Bring to the boil and simmer for about 20 minutes.
6. Cook optional extras of rice and broccoli if having.
7. Serve with rice, broccoli, coriander and a squeeze of lemon or lime juice and enjoy!
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Red Lentil Curry || Red Lentil Recipe Indian Style
This spiced lentils are easy to make protein rich vegan recipe.
Serve this delicious creamy lentil curry(Masoor Dal) with rice / pitta bread / Chapati for a perfect, healthy mid week meal.
Spice Level - Mild ????
Cooking Time - 40 min
Serves - 4
Ingredients
-------------------
1. Red Split Lentils (Masoor Dhal) - 1cup
2. Water - 4 cups
3. Salt
4. Turmeric- 1/2tsp
For the Curry:
5. Onion -1
6. Tomato -2
7.Garlic - 3 Cloves
8.Coconut /vegetable oil -1 tbs
9.Mustard - 1tsp
10.Cumin - 1/2 tsp
11.Green chilli -2
12.Chilli powder(Kashmiri/Mild) - 1/2 tsp
13. Coriander powder - 1/2 tsp
14. Turmeric - 1/4 tsp
15.Coriander Leaves
16.Butter - 1tsp(optional)
** If you are using pressure cooker for cooking lentils, add 3 cups of water and go for 2 whistles.
** Sometimes the curry may thicken when it cools down, add boiled water to adjust the thickness.
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Masoor Dal Curry recipe
Sweet & Sour Lentil Dhal | Maunika Gowardhan
Indian chef Maunika Gowardhan is back with her twist on a classic lentil curry. Infused with warm spices and tangy tamarind, this creamy dhal recipe is an all round winner.
Served with fresh coriander and homemade chapati you’ll be making this vegetarian dish time and time again.
For a mango and saffron lassi check out Maunika’s delicious recipe over on Drinks Tube
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RED LENTIL DAHL // super easy recipe
The easiest lentil dahl you have ever seen, probably ????
what you’ll need:
- 250g red lentils
- 3 tomatoes
- 2 garlic cloves
- 400ml veggie stock
- juice of half a lemon
- 2tbsp curry powder
- 1/2 tsp cumin
- pepper
- parsley or cilantro
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Dhal Curry | Lentil Curry
Creamy dhal curry with aromatic herbs and spices, perfect to be eaten with some bread or rice. It's a straightforward recipe and super easy to make.
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EASY VEGAN LENTIL DAHL RECIPE - OIL FREE/SALT FREE
Red lentil dahl recipe. As per requested!!
INGREDIENTS:
- 2 cups red lentils
- 2 garlic cloves
- 1 small yellow onion
- 400g (or one can) chickpeas
- 2 tbsp lemon juice
- 3 heaping tbsp curry powder
- 1 tsp cumin
- 1 dash chili powder
- black pepper to taste
- 3 small fresh tomatoes (or 1 can of diced tomatoes)
* Add spices/seasonings to your taste! Try adding in 2 tbsp of maple syrup for a little extra sweetness! *
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How to make Dhal (Very delicious and easy to cook)
Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.
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Dhal. Made predominately from Lentils, this Indian staple dish is comforting, nutritious and appetising. In my version, the oil and spices are added at the beginning rather than the end as a Tarka/Tadka, making it a little simpler to prepare.
This Dhal can be used as an ingredient in curries, Dhansak being the most notable one. Note that this recipe does not use Mix Powder or Base Gravy, so no further pre-preparation is required. Thank you to 'Westy' for providing inspiration for this recipe.
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Coconut and Green Lentil Dahl - The Happy Pear
This is one of our favourite dishes to make. We've been hopping off dahl for years now and it's just hard to beat when you're looking for a hearty wholesome dish to treat yourself to at dinner time.
INGREDIENTS
500g green lentils
1 tin coconut milk
1 tin chopped tomatoes
1 red onion
2 garlic cloves
½ thumb-sized piece of ginger
1 large sweet potato
1 carrot
2 tbsp oil
1 tsp salt
4 tsp curry powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp sweet paprika
4 tbsp tamari/soy sauce
Juice of 1 lime
Cherry tomatoes
1 pak choi
1.5 litres of water
INSTRUCTIONS
-Chop onions (we used red simply for colour but regular onions work just as well).
-Heat pan on medium heat. Add 2 tbsp oil. Add chopped onion and stir occasionally.
-Roughly chop the garlic and grate the ginger and add to pot.
-Slice your sweet potato and carrot into medium size pieces and add to your pan along with 1 teaspoon of salt.
-Add your four measured spices into the heated mixture and stir it around for 2-3 minutes.
-Next up, the sauce! Pour one tin of coconut milk and one tin of chopped tomatoes into the pan, stir all the ingredients together and cook for 2 minutes.
-Add in 1.5 litres of water, the lentils, 4tbsp of tamari (or soy sauce) and the juice of one lime to the dish.
-Bring your pan to the boil and allow to simmer for 30-40 minutes, stirring every now and again until all the lentils are cooked.
-Finally, to make this dish vibrant looking and to add even more nutritional value, chop one head of pak choi and add this, along with the whole cherry tomatoes, to your pot.
All the best,
Dave & Steve.
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Making Indian Daal with Prema
Learn to cook Indian Daal (dal) with Dr. Maya Bose's mom, Prema. Directed and filmed by well-known photographer, Irene Young. Edited by Young and Laurelin Remington Wolfe.
#daal #dal #indianfood
3 EASY RED LENTIL RECIPES INDIAN STYLE | RED LENTIL DAHL RECIPE | MASOOR DAL RECIPE
Easy Red Lentil Recipes Indian Style - Red Lentil Curry Dahl - Masoor Dal Recipe
Lentils commonly known as dal in India is a staple food used as side with rice or roti. For me dahl is the ultimate comfort food. There are I think countless variations for making dal depending on the region, availability of ingredients and of course family traditions. But amongst all there are 2 components that are always followed in making it - one is cooking the lentils till they are tender and two is tempering it with your choice of spices.
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Ingredients required for making red lentil dahl -
Jeera (cumin seed )Dal -
* For cooking the lentils - Red Lentils (Masoor Dal) - 1/3 rd of a cup. Add 1/4 th teaspoon of turmeric powder, 1 teaspoon grated ginger & 1 chopped green chilli (optional), salt - half teaspoon, 2 cups water. Add hot water if required while boiling dal.
* Cumin seeds - 1/2 teaspoon
* dry red chilli - 1 (optional). You can even use red chili flakes.
* coriander leaves (cilantro) as desired
Garlic Dal -
* red lentil dal (masoor dar) - 1/3 rd of a cup. Use same proportion of ginger, turmeric powder and salt as given above.
* chopped garlic - 1 & 1/2 tablespoons or 6 large garlic cloves
* dry red chili (optional) - 1
* coriander leaves
* ghee - 1 teaspoon. Click the link below if you want to make ghee at home -
Tomato Dal -
* red lentil dal (masoor dal) - 1/3rd of a cup. Use same proportion of ginger, turmeric powder and salt as given above.
* jeera (cumin seeds) - 1/4th teaspoon
* chopped onion (1/2 a cup)
* tomatoes - 2 medium. Use ripe red tomatoes
* brown sugar - 1 teaspoon. Can even use jaggery, cane sugar or white sugar
* Red chili powder/cayenne pepper/paprika - 1/4 th teaspoon
* For tempering - 1/4 th teaspoon brown mustard seeds, red chili powder - 1/4 th teaspoon, coriander leaves ( cilantro) - 1 tablespoon chopped
If you want to make all these 3 recipes in one go like me then here is the proportion for red lentils -
* 1 cup of red lentils, 1 tablespoon ginger, 1/2 teaspoon turmeric powder, chopped green chilies as desired. Cooked dal stays good in the fridge for 3 to 4 days or you can even freeze it. Cook the onions till golden brown if you want to freeze the tomato dal.
Pressure Cooker Method - Wash and add the lentils in your pressure cooker (regular/electric).Add 2 cups of water, turmeric powder, salt and a drop of oil (to prevent foaming). Let it come to full pressure on high heat (for regular pressure cooker), then reduce the heat to low and pressure cook for 10 minutes. If electric, set time as 10 minutes. After 10 mins let all the pressure release naturally before opening the lid.
Serve any of these dals with rice, roti or toasted bread with any vegetable curry (link given below).
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Black Lentil Dhal Recipe | Dhal Makhani
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Black Lentil Dhal - Simple food at its best! Rich in protein, thick and creamy.
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How To Make Red Lentil Dahl Cheap And Easy
Red Lentil Dahl. How to make Dahl, Vegan, Vegetarian and Dairy Free. Learn how to make this Delicious Dahl with easy to follow steps and recipe. Perfect for a main dish or as a side dish served with Rice, Naan, Chapati and or Pappadum's.
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Serves 4 - 6
Ingredients -
2 Tbs - Ghee (Clarified Butter) or to make Vegan - 2 Tbs Coconut Oil or 3 Tbs Olive Oil
2 - Large Brown Onions, Diced
4 - Cloves Garlic, Chopped
30g - Ginger, Grated
2 tsp - Yellow Mustard Seeds
2 12 tsp - Garam Masala
2 12 tsp - Ground Cumin
1 tsp - Turmeric
12 tsp - Red Chilli Powder (1 tsp - if you like it hot)
25g - Coriander Root, Washed and Chopped
2 12 Cups - Red Lentils, Washed
4 Cups - Vegetable Stock -
2 - Tomatoes, Diced
12 Cup - Coconut Milk
Seasoning to taste
How to Make Vegetable Stock -
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Dhal - How to cook dhal in 3 simple steps
How to cook dhal in 3 simple steps
Dhal is one universal Indian dish that like by everyone in Malaysia. It is the comfort food that transcends cultures, races, gender, old and young, serve in the restaurant as well as the ‘Mamak’ store at the alleys.
The reason? It has a universal taste, not spicy, vegetarian, mild, kid-friendly, can be the main dish, side dish, ideally eaten with roti, naan (flatbread), poppadoms, humble plain rice or the fit-to-royalty biryani rice. It is hard to find any other simple meal that is so versatile as dhal.
You can spell it as dhal, dal or dahl, which refers to the same Indian dal recipe. The local restaurants in Malaysia served it mostly with roti canai or banana leaf rice.
So here is my version of the easy dhal recipe with some Malaysian influence, quick to make, highly popular, and extremely nutritious.
Full recipe and notes at :
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How to make Dahl-Simple recipe by Nisha Katona
How to make Dahl-Indian recipe. Red lentils with cumin.
If I could only cook one dish for a vegan skeptic…
...It would be my Vegan Red Lentil Curry! This is one of my favorite meals - it's easy, quick, extremely delicious, and loved by omnivores and vegans alike!
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5 Minute Dahl - Cheap Vegan Easy
Here's another addition to our 5 minute meal series. 5 minute Dahl!
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Red Lentil Dahl - SUPERTASTY Lentil Recipe! Healthy Indian Food
This smooth red lentil Dahl melts in your mouth and will leave you coming back for more. An easy homemade vegetarian curry recipe that is super simple, quick and comforting, quite like a hug on a mid-week night!
Dahl is one of the most widely eaten dishes in the world and there are so many different varieties of Dahl whether made with red lentils, green lentils, mung beans, split peas.
Get the recipe here:
This recipe is low in calories and packed full of vitamins, minerals, fibre and comfort (about 300-500 calories per serving depending on size). It goes great served with toasted pitta breads cut into little soldiers and with a nice fresh salad.
Well worth trying!
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Michelin Star Indian Chef Reveals How To Make The Perfect Dal | My Greatest Dishes
Atul Kochhar , the first Indian chef to be awarded a Michelin Star, gives us a step by step guide to creating a traditional Dal Makhani that his mother would make him as a child.
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Easy Red Lentil Dahl - The Happy Pear
DHAL /RED LENTIL CURRY
DHAL /RED LENTIL CURRY.....
A firm favorite... Perfect for winter and it's economical and feeds many. Enjoy.
Coconut and Lentil Dal | Deliciously Ella | Vegan
This coconut and lentil dal is the dream one pot Sunday night dinner, so simple to make, perfect for batch cooking and a freezer staple. It's also vegan, has a short and inexpensive ingredient list and just feels so cosy. The recipe is from our brand new app, which is coming out any day now. It'll have over 400 plant-based recipes, alongside loads of recipe videos, a meal planner, shopping lists and yoga videos.
Here's the recipe:
- 400g of dry green lentils, 2 cups
- 2x 400 ml tins of coconut milk
- 3 cloves of garlic, finely chopped
- 2 large tomatoes, chopped into small pieces
- 1 teaspoon of ground cumin
- 1 teaspoon of curry powder
- 1 teaspoon of paprika
- 1 teaspoon of chilli flakes (optional)
- Salt and pepper to taste
To make the vegan coconut and lentil dal
Place a pan over a medium heat and add the chopped garlic with olive oil and salt, let that cook for a minute or two before adding all the spices followed by the chopped tomatoes. Stir well, letting them fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
Bring the mix to the boil before reducing to simmer over a low temperature, leave to cook uncovered for about an hour until thick and creamy – making sure to stir it every ten to fifteen minutes, ensuring it doesn't stick to the bottom of the pan and adding a splash of water if it feels like it's drying out.
Once cooked, stir through a little more salt and serve. We love it with avocado, chilli flakes and coconut yoghurt.
Creamy Red Lentil Curry (Vegan / Dairy Free / Gluten Free) | One Pot Chef
Creamy Red Lentil Curry is a Vegan friendly, Dairy Free and Gluten Free main dish, perfect for Meat Free Monday. Onion and garlic are combined with red lentils and a variety of spices along with tomato and coconut milk. Simmered gently, this creamy curry is great served over rice, with mixed vegetables or just by itself - Try it today :)
Ingredients:
1 Teaspoon of Vegetable Oil
1 Brown Onion (peeled and diced)
4 Cloves of Garlic (minced, about 4 teaspoons)
1 Teaspoon of Mild Mustard (I used Dijon)
1 Teaspoon of Turmeric
1/2 Teaspoon of Ground Coriander
1 Teaspoon of Cumin
1 Teaspoon of Mild Curry Powder
Salt
2/3 Cup of Tomato Paste
400ml Can of Coconut Cream
1 Cup of Dry Uncooked Lentils (rinsed)
Mint (to garnish, optional)
3 Cups of Boiling Water
NOTE: When cooking for people with Gluten Intolerance, ALWAYS check the packaging of ALL ingredients to confirm they are Gluten Free before you start cooking.
Preparation Time: About 10 minutes
Cooking Time: About 55 minutes
SERVES 4 to 6 (depending on serving size)
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Ghar ki DHAL - Homestyle LENTIL curry
Dhal, is made using your choice of lentils and cooking techniques, This dhal is my homestyle recipe simply cooked with onions and tomatoes.
Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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Easy Red Lentil Dahl | Masoor Dal Recipe (Vegan Curry)
English recipe for this Red Lentil Dahl:
Deutsches Rezept für dieses Dal mit roten Linsen:
A creamy Red Lentil Dahl which is comforting, hearty, flavorful, and delicious. The recipe is vegan, gluten-free, healthy, and easy to make. This Masoor dal curry is done in 30 minutes and therefore perfect as a weeknight dinner and meal prep. ????
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One-Pot Red Lentil Dahl Recipe
Red Lentil Dahl. Its quick simple and easy to make and requires very few ingredients. This a great source for plant based protein.
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Red Lentil Dahl - Easy Indian Recipe
This Easy Indian Red Lentil Dahl recipe is a must-try if you’re looking for a flavorful curry, soup, or stew dish, that’s vegan and protein-rich. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.
⇨ Full Recipe:
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Red Lentil Dahl (Vegan)
A Dahl is a comforting Indian curry dish and it’s super trendy right now. Maybe it’s because it’s packed with flavor but also super quick and easy to make or maybe it’s because lentils are a great source of plant based protein, potassium and magnesium.
You can find a written recipe here:
Ingredients:
150g or 3/4cups rice
200g or 7oz red lentils
1 carrot
1 red bell pepper
1 red onion
1 clove of garlic
1 thumb size piece of ginger
400ml or 13.5oz (1 can) full-fat coconut milk
200ml or about 1cup of vegetable broth
1tbs curry powder (we used a spicy curry powder)
1tbs coconut oil
salt to taste
#vegan #dahl #veganrecipe
How to make homemade Tarka Dhal!
Jalandhar by Kevin MacLeod (
License: CC BY (
Hey my fantastic fans! Please give this a go if you want a healthier more vegetable focused dish! it can be done in a slow cooker because it does need to reduce for a long time,
Ingredients:
Serves 2
1 cup of red lentils
1 medium sized brown onion
1 tomato diced
1 tsp turmeric powder
1 tsp salt
3 heaped tsp ginger paste
3 heaped tsp garlic paste
3 green chillies
2 bay leaves
1 heaped tsp ghee
3 dessert spoons vegetable oil
2-3 tsp mustard seeds
Method:
make sure you have all your vegetables and spices ready to go,
Wash your lentils a couple of times as well to get rid of any unwanted bits.
Heat up a large high walled pan to medium high heat and add your lentils and 4 cups of water. To this we are going to add most of our ingredients now so we add our bay leaves, tomato, half our onion, salt, turmeric, green chillies, 1 tsp of our garlic and 1 tsp of our ginger pastes.
A few tablespoons of vegetable oil are also good here to help cook the food properly without it sticking once it starts to reduce.
Turn the heat up so you have a rolling boil. This should be reduced down to a custard thick consistency, this should take a good 20 minutes so put it on a back burner while we do the second step.
While your lentils are becoming wonderfully flavoured and reducing down,
to another pan we add 1-2 tbsp of vegetable ghee and 3 tbsp of vegetable oil, turn up the heat to medium high and when the ghee has melted add in 2-3 teaspoons of mustard seeds.
Once they start to crackle and pop, quickly add in the other half of your onion followed by the leftover garlic and ginger paste. let it cook out on a medium high heat for 5 or so minutes or until the onions lose their rawness and begin to go golden brown and all the ingredients have caramelised nicely, optionally at this point you can add some red chillies.
add the ingredients back in to your other pan with your lentils and use some of the water from that pan to deglaze your other pan so you can get all that wonderful caramelised flavour into your dish.
Once these are both combined give it a good stir and reduce down to a custard consistency or until it becomes a sauce rather than a soup! serve over boiled rice and enjoy!
Curried Red Lentil Dhal
A popular dish around the world, Dhal is one of the most traditional lentil dishes. Michael shows you how to easily adapt this dish for the dinner table, resulting in an a dish that is full of mouth-watering flavour!