With the autumnal days approaching, a Lentil Dahl is a perfect way to get warm after a chilly afternoon. Thank you to Mary-Anne Duigan for sharing!
1 cup (210g) red lentils, rinsed well
3 cm fresh ginger sliced
2 bay leaves
1 cinnamon stick
2 tbsp (40g) butter
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
1/2 tsp garam marsala
1/2 tsp chilli flakes
2 tbsp lemon juice
1/2 - 1 tsp salt
1 tbsp chopped coriander leaves
Naan bread or pappadums to serve
1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce heat to medium and simmer, stirring to prevent sticking for 10 - 12 minutes. Discard spices and set aside.
2. Heat the butter in a large frying pan over a medium high heat. Add onion and cook for three 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.
3. 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.