Ingredients
1 lb red lentils, soaked and rinsed
½ lb white (Spanish) onions, peeled, chunky diced
2 red onions, peeled, diced
2 oz butter, clarified butter or 3 tblsp vegetable oil
6 cloves of garlic, finely chopped
1 red chilli, deseeded, finely chopped (alter according to your heat tolerance!)
4 fat inches ginger, grated
1 packet of Green Saffron Red Lentil Dahl Spice Mix
2 tins tomatoes , chopped
1 tblsp sugar
1 tin coconut milk
1 pt vegetable stock (or water)
Juice of 1 lime
Coriander, finely chopped
Method
- Soak the lentils for about 10 minutes.
- Meanwhile, heat the butter (or clarified butter, oil) in a large casserole dish or saucepan on medium and sweat the onions, garlic, chilli and ginger together.
- Next, add the packet of Green Saffron Red Lentil Dahl Spice Mix and fry for a couple of minutes.
- Add the tins of tomatoes, sugar and coconut milk and simmer for about 5 to 10 minutes, stirring occasionally.
- Rinse the red lentils well and add to the pot. Simmer, adding the stock (or water) bit by bit as it’s absorbed. Stir occasionally to prevent it from sticking. Cook on a medium heat for about 15 to 20 minutes.
- Stir in the lime juice, sprinkle with fresh coriander and serve immediately ..simple!
Serving Suggestion:
Serve with Indian Basmati rice, papads and a good handful of chopped coriander.
