EASY DAL
Directions
- 1Finely slice or dice the onion.
- 2Add the oil to a large pan with a lid and put onto a medium heat.
- 3Add the cumin seeds, sizzle for a few seconds and then add the onion.
- 4Fry the onion for a few minutes until soft and golden at the edges.
- 5Add the ginger, garlic, chilli and a splash of water.
- 6Stir for a minute until soft and fragrant.
- 7Add the tomato purée and lentils.
- 8Mix the turmeric with the stock and pour into the pan.
- 9Stir well and bring everything to a simmer.
- 10Once simmering, pop a lid on the pan and leave to bubble away for 15-20 minutes, or until the lentils are soft.
- 11Take the lid off and stir now and again to stop things sticking.
- 12If the liquid is mostly soaked up, add a little more stock.
- 13Finish with a squeeze of lemon to taste just before serving.
- 14Top with yoghurt, coriander and chilli flakes.
Ingredients
- 1 tbsp neutral oil or vegan butter
- 1 tsp cumin seeds
- 1 small onion
- 3 garlic cloves, minced or grated
- 1 inch piece ginger, minced or grated
- 0.5 red chilli, minced or grated
- 0.5 tsp chilli flakes
- 1.5 tbsp tomato purée
- 180 g dried red lentils, rinsed
- 700 ml vegetable stock
- 0.5 tsp turmeric
- 0.5 lemon juice, to taste
- Vegan yoghurt
- Chopped coriander
- Chilli flakes
Equipment
large pan with a lid
Tips
- Use a few shortcuts for minimal chopping and one-pan cooking.
- Stir now and again to stop ingredients from sticking.
- If liquid is mostly soaked up, add a little more stock.
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