- 200 g red split lentils, washed & soak for about 10 mins
- 1 litre water
- 1 medium onion, peeled and finely chopped
- 4 fluid oz tomato passata
- 1 teaspoon ginger puree, garlic and chilli mixture
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
1/2 teaspoon turmeric
- 1 tablespoon sunflower oil
- 2 tablespoons freshly chopped coriander to garnishMethod:
- After soaking the lentils, place in a large heavy bottom saucepan with a lid. Bring the lentils to boil and then turn down the heat and allow the lentils to simmer, till you get a porridge kind of look to it. Turn off the heat.
- Meanwhile in another sauce, gently saute the chopped onion in the sunflower oil. Allow the onions to cook until golden in colour, add the ginger puree, garlic and chilli mixture and cook for a few minutes. Then add the spices and stir. Add the passata and cook this mixture until thick on a low heat. Put a lid on this pan.
When the tomato mixture is nice a thick, transfer this to the dahl, put the heat back on for the dahl. Stir the tomato mixture into the dahl, bring to the boil and then turn down the heat to a simmer with the lid partially on to avoid being splashed while the dahl cooks.
- Stir every 10 minutes to avoid the dahl from sticking on the bottom. Allow to cook for 30 minutes
- Season to taste with salt, extra chilli if you want and the freshly chopped coriander
By Sima Millagan