Red Lentil Dahl Recipe
The red lentil dahl recipe is silky smooth, super easy to make, and I love the simplicity. It’s my version of a simple red lentil dahl I ate at an Indian restaurant in Edinburgh, when visiting with friends. Every ingredient here has been chosen due to its sleek texture.
Simmering the dahl for at least an hour also ensures a soft, velvety mouth feel. Even if you’re really hungry, don’t be tempted to eat it before the lentils have gone all mushy. As I once did – it was OK, but it should be much better than OK!
For me, this is temple food – as in “my body is a temple”, a concept I remember Nigella referring to in one of her recipe books. It’s just what the doctor ordered when you’re in need of something wholesome. Just like mother used to make, perhaps. It’s also extremely pocket-friendly, and keeps well in the fridge or freezer if you want to whip up a bigger batch.
You could serve this as a side, though I often like to eat as a main, with some basmati rice and perhaps a chapati.
This dhal recipe with red lentils serves 4 as a main, or 8 as a side
Red Lentil Dahl Ingredients
- Ghee or butter, a knob
- Red lentils, 500g
- Passata, 1 carton (500g)
- Garlic puree, 1 tsp
- Chilli powder, 1 tsp
- Chilli flakes, a pinch
- Cumin, ground, 1 tsp
- Turmeric, ground, 1 tsp
- Salt, 2 tsp
- Sugar, 2 tsp
- Lemon, 1, juice only
Equipment
How to Make Easy Red Lentil Dahl
- Melt the ghee or butter in the saucepan over a low heat. Add the lentils and stir, then add the passata and stir again.
- Add all the other ingredients, with the exception of the lemon juice. Also add 750ml water. Bring to the boil, then turn the heat down and simmer for at least an hour, or until the lentils are soft and disintegrating. You may need to add up to 250ml more water – or perhaps even more – as the dhal cooks, so keep an eye on it.
- Add the lemon juice and stir, then serve as you wish.
Serve with basmati rice and chapatis.
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