Lentil dhal

By AnnieMro

Ingredients

• 1 cup (210g) red lentils, rinsed well
• 3 cm fresh ginger, sliced
• 2 bay leaves
• 1 cinnamon stick
• 2 tablespoons (40g) butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 1/2 teaspoon garam marsala
• 1/2 teaspoon chilli flakes
• 2 tablespoons lemon juice
• 1/2-1 teaspoon salt
• 1 tablespoon chopped coriander leaves
• Naan bread or pappadums, to serve

Preparation

Step 1

Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.

Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat.

Stir in coriander and serve hot with naan bread or pappadums.