One more dhal preparation, this time with tomatoes and without butter, so lower in calories, extra veg and vegan too. Goes well with basmati rice and optional extras, like dry vegetable indian dishes or meatballs/shish kebabs and salad. If you are trying to eat organic on a budget, this is one of the dishes you should try. Lentils are very cheap if bought in larger bags and other than that you just need a few spices, tomatoes and fresh coriander. It is perfect for colder days when you feel like eating proper home cooked food. It also freezes well so you can have it ready from the freezer in no time.
* indicates that the ingredient is organic / easily available in the UK as organic
Prep time 5 mins
Cooking time 25 mins
Serves 2 and a baby x2
500g red lentils*
1/2 teaspoon turmeric powder
20 fresh curry leaves (dry leaves will do, but they are not as aromatic)
1 teaspoon cumin seeds
1 tablespoon ginger garlic paste
1/2 teaspoon coriander powder
bunch of fresh coriander
1 tablespoon sunflower oil*
salt and fresh green chilli to taste
Wash the lentils in plenty of cold water until the water runs clear. Boil the lentils in double the quantity of water together with turmeric powder and chopped tomatoes. Lentils are cooked when they are starting to fall apart and they are like a thick soup.
In a pan heat a little bit of oil, add cumin seeds and curry leaves and let them fry for a minute. Now add ginger garlic paste and fry for another minute, then add coriander powder and fry for another minute. Add the spices to cooked lentils and mix well. Add chopped coriander leaves and stir them in. Adjust salt to taste and add fresh green chilli or red chilli powder if you like it hot, just remember to save some mild dhal for the baby. Garnish with fresh coriander.
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