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The ingredients needed to cook Red Lentil Dahl 1:
- Prepare 1 tbsp of oil (coconut or rapeseed).
- Get 2 of medium onions, diced.
- Prepare 2.5 piece of fresh ginger, grated.
- Get 1 tbsp of ground turmeric.
- Provide 1 tsp of chilli powder.
- Provide 500 g of dried red lentils, rinsed and drained.
- Use 1 of ×400 tin of coconut milk.
- Prepare 1 litre of broth or water.
- Provide of Juice of half a lemon or lime or 2 tbsps of apple cider vinegar.
- Prepare 2 of tsps of tamarind.
- Use 2 handfuls of fresh coriander.
- Provide 1 tbsp of black sesame seeds.
- Prepare 1 tsp of ground turmeric.
- Get 2 tsp of coriander seeds.
- Use 1 tsp of fennel seeds.
Instructions to make Red Lentil Dahl 1:
- Heat the oil in a large saucepan over a medium heat. Add onions and fry until softened.
- Add the lentils and 1 litre of stock, stir through and then add garlic with the ginger, turmeric and chilli powder and fresh chilli. Cover and let bubble for 15 mins..
- Add the coconut milk and then stir, cover with a lid and cook at a medium simmer for another 10-15 mins until the lentils are tender..
- Fry the remaining garlic in a bit of oil with crushed coriander and fennel seeds. Add to the dhal with a teaspoon of ground cumin..
- Add the lime juice to the dhal, season with the tamarind and salt and pepper to taste, sprinkle over the coriander and sesame seeds.
Dal (sometimes spelled 'dhal', 'dahl' or 'daal') is one of my very favorite Indian dishes because of how quickly it is made. Red lentils look more orange than red after the cook, especially with the addition of turmeric. Dahl (also spelled dhal, daal, and dal) is essentially a thick South Asian-inspired lentil stew that is often prepared with ghee or clarified butter. This red lentil recipe for the popular Indian dish uses a little sesame oil for depth and flavor in place of the traditional ghee, which makes it vegan. This red lentil dal is thick, creamy, and full of Indian spices.
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