|Aromatic Lentil Dhal|
Yesterday I looked into my stores to see a container of bright orange lentils starring at me and I immediately had a craving for Dhal, such a simple dish especially in busy charter times. Filling and satisfying teamed with garlic naan bread and apricot chutney. A great meal for crew and nice served with lamb, chicken or fish for guests.
The recipe for my Lentil Dhal is as follows
Aromatic Lentil Dhal
1 cup of red lentils washed
3cm fresh ginger sliced or I do use ginger spice if no fresh is available in the house.
2 bay leaves
1 cinnamon stick
2 Tablespoons of butter
1 large onion diced
2 garlic cloves crushed
2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon of garam marsala
1/2 teaspoon chili flakes
2 Tablespoons of lemon juice
1/2 teaspoon of Himalayan salt
1 Tablespoon chopped coriander leaves
Naan bread or poppadoms
Place lentils, cinnamon stick, bay, ginger in a large pot with 3 cups of cold water.
Bring to the boil and reduce to a simmer for 10 - 12 minutes, stirring to prevent it sticking to the bottom.
Heat butter and add onions and garlic cook for 3 minutes add remaining spices and cook for 1 minute, add lentils and lemon juice cook through for 1 - 2 minutes and stir in coriander. Serve with garlic naan or poppadoms and apricot chutney.
I placed fresh spinach in mine and cooked for 2 minutes at the end.
Gluten Free Option serve with Poppadoms