EASY DAL

20 mins
Serves 2
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Directions

  1. 1Finely slice or dice the onion.
  2. 2Add the oil to a large pan with a lid and put onto a medium heat.
  3. 3Add the cumin seeds, sizzle for a few seconds and then add the onion.
  4. 4Fry the onion for a few minutes until soft and golden at the edges.
  5. 5Add the ginger, garlic, chilli and a splash of water.
  6. 6Stir for a minute until soft and fragrant.
  7. 7Add the tomato purée and lentils.
  8. 8Mix the turmeric with the stock and pour into the pan.
  9. 9Stir well and bring everything to a simmer.
  10. 10Once simmering, pop a lid on the pan and leave to bubble away for 15-20 minutes, or until the lentils are soft.
  11. 11Take the lid off and stir now and again to stop things sticking.
  12. 12If the liquid is mostly soaked up, add a little more stock.
  13. 13Finish with a squeeze of lemon to taste just before serving.
  14. 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.