Lentil Dhal with Spiced Onions
Serves: 4 Ready in: 30 to 60 mins
Eco FriendlyFreezes WellGluten Free
The spiced onion that sit on top of the dhal make a tasty accompaniment in their own right
Ingredients:
1 lt water
1 large white onion, chopped
2.5cm piece root ginger, peeled and finely chopped
1 tsp turmeric
1 tsp cumin seeds, roughly crushed
200g chopped tomatoes
300g red lentils
salt and ground black pepper
[hd]For the topping[/hd]
2 tbsp vegetable oil
2 white onions, thinly sliced
1 garlic clove, finely chopped (optional)
1 tsp cumin seeds, roughly crushed
2 tsp black onion seeds
1/4-1/2 tsp crushed dried chilli
pinch of turmeric
150g natural yoghurt
small bunch fresh coriander, to garnish
method:
- Pour the water into saucepan, add the onion, ginger, turmeric and cumin seeds. Add the tomatoes and boil.
- Rinse, add to the pan and season. Bring back to the boil then simmer for about 30 minutes..
- About ten minutes before you’re ready to serve, make the topping. Heat the oil in a pan, add the onions and gently fry. Add the garlic, if using, the seeds and spices, and fry.
- Spoon the lentils into bowls, top with yoghurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed na’an bread or brown chapatis.
