Let’s spice up the beginning of the week with a super delicious lentil dhal! I first prepared this together with a friend who was visiting me. She had found this recipe and thought it sounded delicious, so off we went to the grocery store to get all the ingredients. What I think is the best about this recipe (apart from the taste of course), is the fact that you can easily prepare twice or even three times the amount and freeze it for the future. This way you get to enjoy the fruits of your work several times, and it is very convenient to take along to the office for your lunch break.
When we first cooked this, we added a topping with cucumber cubes, creme fraiche and some spring onion. Unfortunately, I didn’t have any cucumber or creme fraiche at home, when I made it the second time, so I used yoghurt instead of creme fraiche, which worked even better in my eyes! Still, I missed the cucumber, so I’ll make sure to buy some before I cook it next time. Enjoy the dhal together with some fresh naan bread or rice, or just on its own.
Ingredients (serves 4):
|For the Dhal:||For the topping:|
|3 cloves of garlic||200 ml yoghurt|
|2 tbsp ginger||half a cucumber|
|2 tbsp olive oil||2 spring onions|
|1 large onion|
|3 tsp curry|
|1 tbsp cumin|
|1/2 tsp cardamom|
|500-600 ml vegetable broth|
|200 g red lentils|
|2 cans of chopped tomatoes|
Chop garlic, ginger, and onions into fine bits. Heat up the olive oil in a large pot on medium heat and add garlic, ginger, and onions. Stir for about one minute, then add the spices and continue stirring for one more minute. Rinse the lentils and add them to the spices in the pot. Add the tomatoes as well as the vegetable broth and let simmer for about 45 minutes with closed lid.
Stir from time to time to prevent the dhal from burning to the bottom of the pot, maybe add more water if necessary. Cut the cucumber and the spring onions into small cubes. Season the dahl with salt and pepper and serve together with the topping and some naan bread.