Lentil Dal - Whitworths - Whitworths
  • 10 minutes
  • 35 minutes
  • Makes 4

Lentil Dal

  • 500g Great Scot Red Split Lentils
  • 4 tbsp Butter, Ghee, Olive Oil or Coconut Oil
  • 1 Medium Onion, Diced
  • 4 Garlic Cloves, Crushed
  • 1 tbsp Fresh Ginger, Grated
  • 1 tsp Chilli Flakes
  • 1 tsp Ground Turmeric
  • 1 tsp Cumin Seeds
  • 1 tsp Salt
  • 1 litre Vegetable Stock

Ready… Steady… Bake…

  • Thoroughly wash the lentils in cold running water and set aside.
  • In a medium size saucepan heat the butter or ghee over medium heat. Add the chilli, turmeric, cumin seeds, onion, garlic and ginger and cook for 5 - 6 minutes or until the onions start to colour.
  • Stirring constantly add lentils, stock and salt. Bring to a boil, cover with a lid, lower to a gentle simmer for about 30 minutes. Stir occasionally to ensure the lentil do not stick to the bottom of the pan.
  • Serve hot with a warm naan and garnish with a dollop of Greek yoghurt, fresh coriander and thinly sliced red chilli if desired.
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