I really love dhal. I love it. And now that I’ve figured out how to make an if-I-do-dare-say kinda perfect version, I’m even more in love with it, because it’s SO bloody easy. I am a bit of a curry-fanatic. It will always be my first suggestion when Ed asks what I want for dinner, and it would always be my go-to takeout (South London crew, you need to try Ganapati). The food is one of the reasons I love India so much, and curry is one of those dishes where you don’t feel at all compromised for not eating meat. It’s all about those spices.
Anyway, back to it: the world’s easiest dhal recipe. I hope you’re going to love it as much as I do. It’s so easy. And cheap. And healthy enough to eat every night of the week (okay fine, every other night). Try it then try tell me otherwise…
A cup of red lentils (use a mug if you don’t have a cup measure)
Half an onion
½ teaspoon turmeric
1 teaspoon fresh ginger (grated)
½ teaspoon salt
Boil a cup of red lentils in two and a half cups of water, and simmer for a couple of minutes.
Spoon off any foam that settles on the top, then add in half an onion, ½ teaspoon of turmeric, ½ teaspoon of salt and a full teaspoon of fresh chopped ginger. Boil for another 20 minutes or so, until everything is soft and well mixed, then put on the lid, turn off the heat, and leave to improve.
It’s delicious as is, but I like it a little creamier, so stir in about a tablespoon (or roughly 1/6th block) of coconut cream. I prefer using solid coconut cream to coconut milk in cooking where I can, as you can be more frugal and don’t have to open a whole can. Stir in and serve with rice (I usually go for brown) or freshly cooked roti — I’ll do a recipe for those soon too!