Best Red Lentil Dhal Recipes

RED LENTIL DHAL

Steps:

• 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.

RED LENTIL & SQUASH DHAL

Steps:

• Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
• Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.

RED LENTIL - CLASSICAL AYURVEDA DHAL

Steps:

• In one pot put the lentils and water.
• Add the turmeric, chilly, salt and curry leaves and bring to boil.
• Cook for about 20 minutes.
• In a separate sauce pan heat up the ghee and add the mustard and ajwain seeds.
• When you hear the seeds pop add the chopped onion and shredded ginger.
• Cook the onions until they are well cooked and brown. To them add the diced tomatoes and finely chopped garlic.
• Cook until the tomatoes become soft and are well mixed in the sauce.
• Add the sauce to the lentils and simmer for another 10 minutes.

RED LENTIL DHAL

Steps:

• In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
• Remove from pan and let cool.
• Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
• Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
• Add garlic and ginger and saute 5 more minutes.
• Add spices and salt, saute 5 minutes more.
• Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
• Add tomato paste and lentils.
• Bring to a boil then lower the heat a bit and simmer for 20 minutes.
• Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
• Simmer 10 more minutes, or until lentils are completely tender.

RED LENTIL DHAL WITH CRISP PARSNIPS

Steps:

• Heat oven to 400 degrees.
• Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
• Stir in lentils and curry powder.
• Add the tomatoes and stock.
• Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
• Peel the parsnips and shave into strips.
• Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
• Spoon the dhal into 4 bowls and pile the parsnips on top.

RED SPLIT LENTIL CURRY (DHAL)

Steps:

• 1. Begin with thoroughly rinsing the red lentils until the water runs clear.
• 2. Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
• 3. Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
• 4. Cook the lentils (partially covered) for about 10-12 minutes.
• 5. Remove the lid, add the crushed ingredients from the mortar mix, add more water and the coconut milk and salt. Cook for a further 10-12 minutes stirring occasionally and add more water if needed. It can stick very quickly so keep an eye and a hand on it.
• 6. When almost finished cooking, add the ginger and stir again. Cook for 3 minutes and remove from the heat.
• 7. Drizzle the lemon juice, mix for the last time.
• 8. Garnish with some more red chili flakes if you want some extra heat, or some coriander leaves if you prefer.
• 9. Serve on rice, with crackers or with a nice homemade flatbread. A true treat!

ROASTED AUBERGINE AND RED LENTIL DHAL

Steps:

• Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
• Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt and cumin. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes - turning once to prevent sticking.
• Meanwhile, put the onions and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
• Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
• Add the lentils, chopped tomatoes, water and black pepper. Stir and bring to the boil. Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary.
• When the dhal is cooked, stir in the fresh coriander and roasted aubergine - saving a few pieces for garnish (or not if you'd rather hide the fact that there are aubergines in this curry!!).
• Serve scattered with a few pieces of aubergine and some extra fresh coriander