Red lentil Dahl

In the name of trying new stuff I was determined to try some Indian cuisine. I started out with a very successful Tikka Masala – but apparently that has its origin from the great Britain. So far not so good. I’ll try again with this Indian Red Lentil Dahl. And this better be Indian!

Red Lentil
No amount of filtering is gonna make this look delicious – but it is!

Here is a printable PDF of the recipe! (Danish and English)

The ingredients (This will serve 3 people as a main dish): 

300 grams red lentils
2 onions, finley chopped
4 cloves of garlic, finley chopped
1 big tbsp grated ginger
4 fresh tomatoes, chopped
The juice of 1 lime or bottled
1 tbsp of gruond cumin
1 tbsp of ground coriander
1 tsp tumeric
½ tsp chili flakes
½ tsp cayennepepper
1 tsp red currypaste
Salt og peber

2 tbsp fresh chopped coriander

The making of the Dahl: 

Rinse the lentils thoroughly under running water. In a pot you cover the lentils with water 1 cm over the lentils and add 1 tsp salt. Boil the lentils for 20 minutes stirring regularly to avoid burning. Add a little water if neccesary but in the end we want the lentils to have absorbed all the water into a porridge-like consistency.

How to make Lentil Dahl

Now that the lentils are boiling and you are keeping an awake eye on them the multitasking skills are going to come in handy. You are going to heat up a skillet to medium high heat and fry the onions in about 1 tbsp of oliveoil. The onions need to get soft and translucent and that will be between 5 and 10 minutes. They do not need to brown.
When the onions are ready you add in the spices: cumin, coriander, tumeric, chili, cayenne and currypaste. Keep sturring the spices for about a minute before adding in the garlic and the ginger. Then you just keep on stirring for another minute!

How to: Red Lentils

Now we are ready for the tomatoes. Put them in the skillet along with a tsb of salt. If your skillet is getting to hot and the tomatoes are burning turn it down to medium heat.
Once the tomatoes are all broken down and everything is a big mess – this is about 3-5 minutes before the lentils are done – you add the limejuice and just let everything simmer along until the lentils are completely done.
When the lentils are done you just mix everything up in the pot and add salt and pepper to taste. Feel free to spice it up even further with the other spices we used.

Once the food is on the table stir in the fresh coriander and look at that beauty. It tasted so good that we didn’t get any charming pictures. So here is a picture of an almost empty pot of dahl.

How to serve this bad boy porridge:

We ate the dahl with flatbread. Chef John has a beautiful guide on how to make those babies. You could make rice or a nice raita for the dahl as well, or maybe add some chicken or lamb. The posibilities are endless. If you add some meat the dahl will serve more than 3 people!

And I’m not going to say this very often but I wasn’t hungry for a good 15 hours after eating this! Lentils have a humongous amount of protein and they are – in my opinion – totally underrated at least in Denmark.


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