Rambunctious Red Lentil Dahl

A coconut creamy lentil dish perked-up with a zesty hit of lime. This dish is a simple dahl curry hailing from the south west of India, the Malabar region. Here spicing tends to be more fragrant and perfumed with the use of cinnamon, cloves and fresh black pepper. The recipe calls out for generous amounts of fresh ginger to add background richness and warmth which really brings this dish to a place all of its delicious own.

Method

  • Dice or slice the onions and chilli (if using), set aside. Then finely grate the ginger and finely chop the garlic cloves. Set aside.
  • Pop a heavy bottomed saucepan or casserole onto a medium heat, add the butter then when foaming add the onions and gently fry until soft and see through, then add the ginger, chilli and garlic, stir for a quick minute then add the contents of your Rambunctious Red Lentil Dahl sachet and give it all another quick stir.
  • Add the lentils, tomatoes, coconut milk, water or stock and sugar (if using), stir and bring to a bubble, gentle simmer. Cook for about 20 to 25 mins or until the lentils are soft and to your liking. Add a little more water from time to time during the cooking if you like your dahl to be a more runny consistency.
  • Once you’re happy it’s cooked to your liking, turn off the heat, squeeze in the lime juice, sprinkle with the coriander, serve straight away and enjoy!

TIPs

  • Any type of lentil works well with this recipe, it’s just that split red lentils are delicious and easy to cook. Just adjust the cooking time if you use a different type of lentil.
  • Add a good squirt of tomato paste to the cooking pot, about a tablespoon for increased tang.
  • This red lentil dahl sachet also works well when sprinkled over the ingredients for a tray bake, to add a different direction and delicious taste, works particularly well to help spice up sweet potatoes.
  • Curries are perfect for Slow Cooker or Dutch Oven cooking. Simply pop all the ingredients into the pot and follow the instructions for the meat or vegetables you’re using.
  • Why not up your 5-a-day and add some vegetables, just use the timings you might normally for poaching and remember to add any green vegetables at the end as they will require less cooking like spinach, peas or broad beans. Frozen vegetables are perfect for adding to this dahl curry.
  • This dahl works really well as an accompaniment with sausages or why not add a few prawns if you’d like a seafood lentil for a change?
  • Seasoning to perfection, we believe our sachets provide the perfect balance of spice and salt, so you should not need to add anymore salt to the cooking pot.
  • Our sachets are a mix of the finest spices and a little salt, as such they are super versatile and be used as marinades, rubs or condiments to add an Indian spicy edge to all your cooking.