Lentil Dahl

Dahl

  • 1/4 tsp mustard powder
  • 1/4 tsp tumeric
  • 1/4 tsp paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp cumin
  • 2 x cardamom pods
  • 1/4 tsp black mustard seed
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 tbsp garlic
  • 375 grm tin of chick pea or freshly soaked chick peas
  • 250 grm red lentil
  • 250 grm green lentil
  • 1/4 cup crushed tomato or fresh tomato if available
  • Water
  • Oil
  • Butter
  1. Heat oil & butter in pan & gently fry spice mix on gas cooktop for about 3min.
  2. Add onion, celery and garlic & cook until translucent & sautéed.
  3. Transfer spiced vegetables into slow cooker.
  4. Add chick peas (use the juice out of the tin too)
  5. Add red & green lentils & tinned tomato (add any other vegetables you have handy at this point).
  6. Add water to just cover ingredients, & stir.
  7.  Turn on slow cooker – the longer & slower it cooks the better.

Tips

  • Never burn your spices – they are better under cooked than bitter & burnt.
  • Try using different varieties of lentils. Remember if you are using bigger, harder lentils with more surface space, they need to be soaked prior to cooking in clean water for at least 8 hrs.
  • Do not use salt in any of the cooking process, as it reacts with the lentils & they may not soften properly.
  • A little bit of palm sugar can make for a sweeter tasting Dhal.
  • Garnish with coriander & mint.