I discovered this recipe back in early September last year, and ever since then, it’s stuck as a staple dinner. Although I love to cook, there are some days when I want to make a dinner that requires zero brain power and minimal effort (that also isn’t pesto pasta), so dahl it is! My favourite part of this recipe is its versatility. You can jazz it up in about a hundred different ways: mix in some roasted butternut squash or spinach, add a side dish (like a sambal or raita), or pair it with naan or rice! The options are endless.
Serves 2 (but is super easy to scale up)
Ingredients:
- 1 tbsp oil (I use olive oil, but sunflower oil works too!)
- ½ red onion
- 2 garlic cloves (crushed and chopped – please don’t use a garlic press or a jarred garlic)
- Zest of ½ lemon
- 10 fresh curry leaves
- ½ tsp chilli flakes (or a finger of chopped fresh chilli if you have it)
- 1 cinnamon stick (I have just put ½ of cinnamon powder in and it has tasted great too – just make sure it’s not the sweet version!)
- 150g red lentils (dry, not canned!!)
- 1 tsp turmeric
- 200ml coconut milk (half a tin)
- 600ml water
- Juice of ½ a lime
- Handful of chopped coriander (plus extra to serve!)
Instructions:
- Heat the oil in a medium-sized saucepan over a medium heat.
- Add the red onion, garlic, lemon zest, curry leaves, chilli and cinnamon stick. Fry for around 5 minutes, or until the onion is softened.
- Stir in the lentils and turmeric. Dry fry for a minute or two until fragrant.
- Add in the coconut milk and water. Bring the mixture to the boil and then reduce the heat and let it simmer with the lid off for around 20-25 minutes. Make sure to stir it occasionally, so that it doesn’t stick to the bottom of the pan.
(Whilst the dahl is cooking, it’s a great time to make your rice, flatbreads or a side dish!)
- Once the lentils are cooked through and the dal is smooth, remove the cinnamon stick and stir through the lime juice and chopped coriander — this is also the time to add in anything extra you are fancying, such as the roasted butternut squash, spinach or even chickpeas.
- Serve into bowls, garnish with coriander, and pair with a side of your choosing!
Image provided by Amelie Dryer for The Student.