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The ingredients needed to prepare Red Lentil Dahl 1:
- Take 1 tbsp oil (coconut or rapeseed)
- Provide 2 medium onions, diced
- Provide 2.5 piece fresh ginger, grated
- Provide 1 tbsp ground turmeric
- Use 1 tsp chilli powder
- Prepare 500 g dried red lentils, rinsed and drained
- Prepare 1 ร400 tin of coconut milk
- Use 1 litre broth or water
- Provide Juice of half a lemon or lime or 2 tbsps of apple cider vinegar
- Use 2 tsps of tamarind
- Take 2 handfuls fresh coriander
- You need 1 tbsp black sesame seeds
- Get 1 tsp ground turmeric
- You need 2 tsp coriander seeds
- Get 1 tsp fennel seeds
Steps 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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