This Dahl is made using dry red lentils and slowly cooked white onions with chilli flakes and whole coriander seeds.  Use 2 pans, one forthe Lentils and the other for the onions and spices. Takes about 15 minutes.

Ingredients
half a bag of red lentils
couple of teaspoons of crushed chillies
three medium onions
tablespoon of butter
2-3 teaspoons of coriander seeds
3-6 teaspoons  ground cumin

Process

Put the red lentils into the saucepan with half the cumin and cover with boiling water and simmer (gently boiling)

Within minutes the water will be absorbed so check and top up again while the lentils are simmering.

Stir and see if the lentils are breaking up.  The trick here is to get the lentils to cook and turn into a mash but not be too watery  (or too dry where they burn onto the pan).

If by the time the lentils turn to mash they are too watery , simply continue to cook to evaporate the liquid but check it does not get stuck at the bottom, it will get stiffer when it cools down.

Add the remaining ground cumin to the lentils and stir.

While the lentils are cooking,  put the sliced onions and the coriander seeds in the frying pan with a non dairy butter butter and gently fry them – keep moving them and frying them until they become dark and golden (but not burnt – might need more non dairy butter or oil).

Add the crushed chillies to the onions for the last couple of minutes.  then add the onion mix  into the lentil mash (when its ready) and stir it in.

Check the taste and re-season with either more cumin or more chillies.

 

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Red Lentil Dahl

This Dahl is made using dry red lentils and slowly cooked white onions with chilli flakes and whole coriander seeds.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish, Snack
Cuisine: Indian, plant based, vegan
Keyword: dahl, Plant based, Vegan
Servings: 6 people

Ingredients

  • half packet Red lentils
  • 2 tsps chilli flakes
  • 3 whole while onions
  • 3 tbsp non dairy butter
  • 4 tsp ground cumin
  • 3 tsp whole coriander seeds

Method

  • Put the red lentils into the saucepan with half the cumin and cover with boiling water and simmer (gently boiling)
  • Within minutes the water will be absorbed so check and top up again while the lentils are simmering.
  • Stir and see if the lentils are breaking up.  The trick here is to get the lentils to cook and turn into a mash but not be too watery  (or too dry where they burn onto the pan).
  • If by the time the lentils turn to mash they are too watery , simply continue to cook to evaporate the liquid but check it does not get stuck at the bottom, it will get stiffer when it cools down.
  • Add the remaining ground cumin to the lentils and stir.
  • While the lentils are cooking,  slice the onions and put them with the coriander seeds in the frying pan with a non dairy butter butter and gently fry them – keep moving them and frying them until they become dark and golden (but not burnt – might need more non dairy butter or oil).
  • Add the crushed chillies to the onions for the last couple of minutes.  then add the onion mix  into the lentil mash (when its ready) and stir it in.
  • Check the taste and re-season with either more cumin or more chillies.
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