Red Lentil Dhal with Garlic and Chilli
I must admit if you'd have asked me a few years ago my opinion on lentils I probably wouldn't have been all that complimentary... but cooked well and combined with delicious herbs and spices, they can truly be one of the most wonderful dishes in the world.
Dhal is an Indian term for just about any dish using pulses and this particular version is a spicy, garlicky bowl of warm goodness that I tend to treat a bit like soup whereby I will have a generous portion of it along with some good bread, usually a naan, for dipping and scooping it all up - heaven!
Red Lentil Dhal with Garlic and Chilli
Serves 2
150g red split lentils
2 bay leaves
1 tsp dried red chilli flakes
½ tsp turmeric
½ tsp fine salt
50g unsalted butter
5 garlic cloves, thinly sliced
handful fresh parsley (approx. 10g), roughly chopped
Wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaves, chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up.
Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped parsley and take the pan off the heat. Serve the warm lentils with naan bread for dipping.
Dhal is an Indian term for just about any dish using pulses and this particular version is a spicy, garlicky bowl of warm goodness that I tend to treat a bit like soup whereby I will have a generous portion of it along with some good bread, usually a naan, for dipping and scooping it all up - heaven!
Red Lentil Dhal with Garlic and Chilli
Serves 2150g red split lentils
2 bay leaves
1 tsp dried red chilli flakes
½ tsp turmeric
½ tsp fine salt
50g unsalted butter
5 garlic cloves, thinly sliced
handful fresh parsley (approx. 10g), roughly chopped
Wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaves, chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up.
Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped parsley and take the pan off the heat. Serve the warm lentils with naan bread for dipping.
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