The word "dahl" refers to both lentils and the simple Indian stew made using either lentils or other legumes. This basic recipe for dahl is spiced with a tasty combination of spices, and make a fantastic vegetarian dinner.
- 1 tbsp oil (olive, vegetable, coconut)
- 300 g (1½ cups) dried red lentils
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 1 tsp chilli powder
- 1 fresh red chilli, chopped
- 1 onion, chopped
- 4 garlic cloves, crushed
- 2 tbsp grated fresh ginger
- ⅓ cup chopped coriander
- 1 litre (4 cups) vegetable stock or water
- 2 cups chopped seasonal vegetables of your choice
- ½ cup chopped fresh parsley, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a slow cooker over high heat.
Add the lentils, cumin, turmeric, garam masala, chilli powder, red chilli, onion, garlic and ginger, and cook, stirring, until the onion softens.
Add the coriander, stock and chopped vegetables, and cook over low heat for at least 1 hour (the longer the better).
Stir in the parsley just before serving.
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