Dee’s Vegan Ultimate Lentil Dal recipe

15 May

This recipe is cheaper than chips to make, so pfffft to anyone that says “healthy food is so expensive”. It’s not. Yes, an initial outlay for some spices but these will last for months. If you go to an ethnic store these will cost a fraction of what you will pay in the supermarket. I promise you that this recipe is more delicious than any lentil dal you have ever tasted.

There are three steps to making the ultimate lentil dal.

1. Cooking the lentils
2. Add the flavours
3. Add the spicy oil

This dal will serve 4 people as a side dish. Increase the lentils to 300g and the water to 1L to serve 4 people as a main (and double the spicy oil ingredients)

1. Cook the Lentils
Weigh 150g of red lentils, rinse in a sieve and add to a saucepan with 500ml of water. Add 1 or 2 sliced green chillies , ½ teaspoon of turmeric and ½ tsp salt (depending on how spicy you want it). Bring to the boil, stirring constantly then cover and simmer for 20 minutes.

2. Add the flavours
Heat 1 tbsp of oil in a separate pan . Add 1 diced onion and fry until brown. Add 1 inch grated ginger, 2 chopped tomatoes or half a tin and 1 clove of garlic and cook for 5 minutes. Add this mixture to the lentils.

3. Add the spicy oil

Heat the oil and add 1/2 tbsp of the below whole spice mix after a few seconds, be careful not to burn the spices, add 2 bay leaves, 1 teaspoons of dried chilli flakes and after a few seconds add in 1 teaspoons of minced garlic. Stir and pour this oil over the Dal.

Serve with rice and enjoy!
Make your whole spice mix – this can be made in advance and stored in a jar for future use
(mix equal amounts of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and black onion seeds) This spice blend comes from the Bengalis in the eastern part of India and is called Panch Phoron.

Don’t despair if you don’t have all these spices, it will taste good no matter what you have in the cupboards. Experiment and enjoy!

Dee's Ultimate Lentil Dal

Dee’s Ultimate Lentil Dal

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