Recipes RED LENTIL DAL
RED LENTIL DAL
Discover the rich and comforting flavors of a classic Red Lentil Dal, a staple of Indian cuisine that promises a burst of warmth and nourishment in every spoonful. This recipe transforms humble red lentils into a velvety, aromatic stew infused with spices that evoke the essence of traditional Indian cooking. Perfect for a hearty meal, this dal is not only delicious but also packed with protein, making it a nutritious option for vegetarians and vegans alike. Serve it with steamed basmati rice or warm naan for a complete and satisfying meal.
- WHAT YOU WILL NEED -
- 4 Tbsp olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 50g tomato paste
- 2 Tbsp Cape Herb & Spice BUTTER CHICKEN
- 600ml low sodium vegetable stock
- 400ml coconut milk
- 200g dried split red lentils, rinsed well
- 2 large tomatoes, diced
- ½ red onion, diced
- 1 large bunch coriander, roughly chopped
- 2 Tbsp fresh lime juice
- Lime wedges, for serving
- Plain yoghurt, for serving
- Naan bread, for serving
- METHOD -
Heat olive oil in a medium sized pot.
Add the onion and cook until tender.
Add the garlic and ginger and cook until fragrant.
Add the tomato paste and Cape Herb & Spice Butter Chicken Seasoning.
Cook briefly to bloom the spices and the tomato paste turns a deep red brick colour.
Pour in the vegetable stock and coconut milk.
Stir to mix well.
Scatter in the lentils, mix, and bring to a simmer.
Simmer and stir occasionally for 15-20 minutes until lentils are tender and creamy.
While the lentils are cooking, combine the tomatoes, red onion, coriander and lime juice in a bowl. Mix.
Spoon the hot dal into bowls.
Garnish with a generous dollop of yoghurt and a few spoonfuls of the fresh tomato and onion salsa.
Serve with warm naan and enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/