Red Lentil Dal
A simple dal with of red lentils.
- 130g split red lentils
- 700ml water
- 1 white onion, finely diced
- 2 cloves of garlic, crushed
- 2 large tomatoes, diced
- 1 bay leaf
- 3 cardamom pods
- 1/2 tspn turmeric
- 1 tspn ground cumin
- 1 tspn ground coriander
- 1 tspn paprika
- 1 tspn garam massala
Wash the lentils.
Add the lentils and the water to a saucepan and bring to the boil. Skim the top of the water if a froth forms on the water skim it off.
While the lentils are cooking heat some oil in another saucepan and add the onions, cardamom and bay leaves. Cook until translucent.
Add the garlic and cook for one minute.
Add the turmeric, cumin, coriander and paprika and stir in.
Add the tomatoes and a little splash of water. Allow to cook and stir regularly. You want the tomatoes to cook right down and disintegrate. Add a splash more water if it looks like it is drying out too much.
Keep an eye on the lentils and take them off the heat once they are cooked to your preference. You can have them more soupy or cook them to a porridge consistency; your choice.
Once the tomatoes arecooked down add the garam massala and allow to cook a few more minutes.
Add a ladle full of the lentils to the tomatoes and stir, then add the whole mix to the lentils and mix well.
Nom nom nom.