Lentil Dahl with Spiced Onions....
Ingredients:
- 1 litre water
- 1 large white British Onion roughly chopped
- 2.5cm/1 inch piece root ginger, peeled and finely chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds, roughly crushed
- 200g/7oz chopped tomatoes
- 300g/10oz red lentils
- Salt and ground black pepper
Topping:
- 2 tablespoons vegetable oil
- 2 white onions, thinly sliced
- 1 clove garlic, finely chopped (optional)
- 1 teaspoon cumin seeds, roughly crushed
- 2 teaspoons back onion seeds
- One quarter to half teaspoon crushed dried chilli
- Pinch turmeric
- 150g/5oz Natural yoghurt
- Small bunch fresh coriander to garnish
Method:
- Pour the water into a medium saucepan, add the chopped onion, ginger, turmeric and cumin seeds then add the tomatoes and bring to the boil.
- Put the lentils into a sieve, rinse with cold water, drain and then add to the saucepan with plenty of salt and pepper.
- Bring back to the boil then simmer for about 30 minutes,stirring from time to time until the lentils are soft.
- About 10 minutes before you are ready to serve, make the topping by heating the oil in a frying pan, add the onions and fry gently for 5 minutes until softened.
- Add the garlic, if using, the seeds and spices and fry for 3-4 minutes more, stirring until browned.
- Spoon the lentils into bowls, top with spoonfuls of yogurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed na’an bread or chapattis.
