This Lentil Dahl recipe is an old favourite of mine and it has evolved with me over time. Always gluten-free and vegan, taking inspiration from Jain cooking, I removed the garlic and onions but retained the flavour.
I love it on a cold winter night when you fancy something substantial and nutritious. I also love it when I am feeling a little bit under the weather.
Lentil Dahl is very, very good if you are going to have a ‘curry night’ with poppadoms and pickles, with Chick Peas and Kale in Tamarind Tomato Sauce, Perfect Plain Rice or with Asian Slaw with Cumin Aioli – delicious!
The oil mixture poured on to the Lentil Dahl at the end is called tarka and adds a lovely depth of flavour to the dish.
Allergy Information – Lentil Dahl
Lentil Dahl is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, soya free, tree nut free.
*For nightshade free leave out the chilli.
Top Tips – Lentil Dahl
Lentil Dahl is really easy to store and stores well. It reheats really well – in fact I think it gets better after a night in the fridge. It also freezes really well.
Lentils are one of my store cupboard essentials. I eat lentils, chickpeas or beans almost everyday, in one form or another. I adore them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Lentil Dahl
Preparation time 5 mins
Cooking time 45 mins
Ingredients – Lentil Dahl
200 grams dried red lentils
0.5 teaspoon ground turmeric
2 tablespoons vegetable oil
0.5 teaspoon asafoetida
0.5 teaspoon whole cumin seeds
2 small dried chillies or 1 teaspoon dried chilli flakes (*leave out for nightshade free)
Method – Lentil Dahl
1. Wash the lentils well in a colander and add to a large pan
2. Add 750 millilitres cold water and bring to a low simmer. Use a slotted spoon to remove the scum that collects on the surface
3. Stir in the turmeric, reduce the heat to very low and partially cover with a lid. Cook for 40 minutes, stirring occasionally and removing the scum with a slotted spoon
4. After 40 minutes heat the oil in a small pan and add the asafoetida, cumin and chillies and cook for a few minutes
5. Pour the tarka mixture over the top of the dahl, put the lid on and turn out the heat. You will hear the lovely crackle of the hot oil on the dahl. Serve.