Spicy Tomato and Lentil Dahl
This hearty winter dish features split red lentils, a great source of vegetarian protein. A "dahl" is the name given to any dish that is predominantly made from lentils.
- 100 g Red Lentils
- 400 g Potatoes
- 1 small onion
- 3 cloves garlic
- 2 t Cumin Seed
- 1 t Corriander Seeds
- Bay Leaf
- 750 ml Boiling Water (and more for soaking)
- 250 g Ripe Tomatoes (or 1 tin crushed tomatoes)
- 2 t salt
- 1 t freshly ground black pepper
- coconut oil
Soak the lentils in boiling water for about ½ hour, then rinse in a fine sieve.
Wash the potatoes and dice into 1-2cm cubes
Finely dice the onion, garlic and ginger, and fry gently in coconut oil.
While the onions saute, carefully dry toast the cumin and coriander, crush in a mortar and pestle, then add to the onion.
Add the lentils, tomatoes, potatoes, bay leaf and water. Bring to the boil, then turn heat down to a gentle simmer. Simmer for 30 minutes, stirring occasionally.
Serve on rice with generous amounts of chopped herbs, toasted seeds and a wedge of lemon. It tastes even better the day after it’s made!
Thanks to Sun Hyland for the recipe.
This dish is great to serve with extra condiments, such as pickles or chutney, poppadoms or as part of an Indian style banquet, with other curries. This dahl was a great hit when Sun cooked it at our "Legumes" cooking class.