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I love dhal, it’s so easy to make. I’ve been trying to eat a little healthier of late and that meant using less nasty ingredients. This can be tricky with some indian food that contains a lot of ghee or coconut milk. My favourite dhal, Parippu has a lot of coconut milk, so I was looking for something that was healthier. Most dhal’s are coconut free so luckily I didn’t have to search far. I also reduced the amount of oil in this recipe to make it even more healthy. I still ate 1/2 the pan though…
RECIPE:
INGREDIENTS:
1 1/2 cups split red lentils
1/2 teaspoon turmeric powder
2 tablespoons fresh coriander stalks (chopped)
1 tomato (diced)
1 green chilli pepper (seeded and sliced)
For the tarka:
3 tablespoons peanut oil
1 teaspoon cumin seeds
1 onion (finely chopped)
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons fresh coriander leaves
DIRECTIONS:
In a large pan, add the lentils, chilli and coriander stalks and 4 cups of water. Bring to the boil and simmer for about 25 minutes until the lentils are soft. Add the tomatoes and simmer for 3 minutes. Remove from the heat.
To make the tarka, In a small pan heat the oil until hot, add the cumin seeds and simmer for 2-3 minutes until dark. Add to this the onion and cook for 2-3 minutes. Stir in the garam masala and cayenne pepper and stir for 1 minute. Remove from the heat then tip into the lentils, stir well. Add the salt and adjust to your taste.
SERVING:
Sprinkle with the coriander leaves and serve with rice or bread. It’s great to accompany another curry. Try the Chicken Chukka for something quite spectacular.
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