Anything I make in my house that has lentils in, in any shape or form is called "lentily goodness". I don't know why, it just is. Hubby isn't the biggest fan of lentils, whereas I love them, so maybe its me trying to convince him that whatever I have made is going to be great!
Something I never order when we go out to Indian restaurants, or have takeaway is Dhal. Therefore I have no way of knowing if what I am making is right. I realise its in no way authentic as its a recipe borrowed from about 3 others, and then bits of my own ideas thrown in. All I know is that is tastes good! I have been known to make a batch and stand by the cooker with a saucepan and wooden spoon in hand, shovelling unceremoniously. I often take a little pot from the freezer for my lunch at work, and its great served with a salsa type mix of chopped tomatoes, onions and cucumber. Its equally as good served with a meat curry and rice, or stirred through any leftover curry to bulk it out a bit.
Very comforting, and can be made as spicy as you like it.
half tsp of fennel seeds
half tsp of cumin seeds
1tsp garam masala
1tsp medium curry powder
1/2tsp ground coriander
1tsp ground turmeric
3 cloves garlic
2 inch piece of ginger peeled
400mls coconut milk, can use low fat
1 small dried chilli, or fresh chillis to your taste
tea spoon sea salt
200grams small red lentils
50grams green lentils
1) put spices in a pan and dry fry for a couple of minutes
2) take spices, onion, garlic, chilli and ginger and blitz in a blender to form a paste
3) fry the paste in a little hot oil for 5 minutes
4) add the lentils, water and coconut milk. Bring to the boil and then simmer gently until lentils are cooked through, usually about 20-30 minutes. I sometimes cook for maybe 40 minutes to get a nice thick creamy texture.
5) check seasoning and serve
optional 6) you can fry some sliced onions, curry leave and mustard seeds until they start to pop and pour over the dhal before serving
12 hours ago