One Pan Lentil Dhal With Curried Fish Crispy Skin Food

CURRIED RED LENTIL DAHL

Curried Red Lentil Dahl image

When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst

Provided by Karen Elizabeth

Categories Grains

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 teaspoon garlic, minced
1 large bay leaf
1 teaspoon chili powder
2 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 cup split red lentils
2 cups water
2 teaspoons vegetable stock powder
salt
1 -2 tablespoon chopped coriander, leaf

Steps:

Heat the oil in a large pan.
Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
Cook until the lentils are tender, about 25 - 30 minutes.
Stir in the coriander and serve.
Suggested accompaniments, steamed rice, naan bread, poppadoms.

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