Lentil dahl. Gluten free, vegan, onion free, garlic free. Served with poppadoms and pickle

This Lentil Dahl recipe is an old favourite and has evolved with me over time. Removing garlic and onions but retaining the flavour. I love it on a cold winter night.

Lentil Dahl reheats really well – in fact I think it gets better after a night in the fridge. You can also freeze dahl.

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.

Lentil Dahl is great with poppadoms and pickles, with Perfect Plain Rice or with Asian Slaw with Cumin Aioli – delicious!

Difficulty easy
Serves 4-6
Preparation and cooking time 5 mins
Preparation and cooking time 45 mins

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)

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.