Lentil Dhal #1

I really love lentil dhal. It’s a good stick-to-the-ribs Indian porridge of soft lentils and spices that always manages to hit the right spot and only gets better the longer it has been “left over”. It can ben eaten on its own, over rice, or as a side dish with a variety of curries.

Ingredients:

2 Tbsp olive oil
1 onion, finely sliced
2 Tbsp fresh ginger, peeled & grated
5 garlic cloves, crushed
1 jalapeño, finely chopped
1 tsp ground cumin
1 tsp sea salt
1 Cup red lentils
3 Cups water
2 Tbsp lime juice
1/2 Cup fresh cilantro, roughly chopped

Heat saucepan over medium heat and add oil. When hot, add onion, ginger, garlic, chilli, 1 tsp salt and cumin and cook for 10 minutes, stirring occasionally until onion is soft.

Add lentils and 750 mls of water and bring to a boil. Lower heat, cover and continue to simmer for 20 minutes, stirring occasionally, until lentils have softened. Add water as needed to achieve desired consistency.

Remove from heat and add lime juice. Stir well. Top with cilantro.