Red Lentil and Pepper Dhal
Time: 30 minutes
Serves: 4
Source: Original Recipe by Zelda Mes
Tags: lunch, indian, lentils
Ingredients:
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | cup | dried red lentils |
| salt and black pepper | ||
| 1 | tin | chopped tomatoes |
| 1 | tsp | ground turmeric |
| 2 | Tbsp | butter |
| 1 | Tbsp | cumin seeds |
| 1 | Tbsp | cardamom seeds (obtained by breaking open the cardamom pods) |
| 1 | small fresh red chilli, finely chopped | |
| 1 | red pepper, chopped | |
| 1 | tsp | sugar |
| 1 | handful | fresh coriander, roughly chopped |
Method:
1). Place red lentils, tinned tomatoes, turmeric, salt, black pepper and 2 cups of water into a heavy-bottomed pot on a medium heat. Simmer with the lid on for 20 minutes, stirring occasionally.
2). Melt butter in pan and fry cumin and cardamom seeds for 10 minutes on medium heat (until butter turns golden and smells slightly caramelised).
3). Add the chilli and red peppers to the pan and continue to fry for a further 5 minutes.
4). Check on the lentils in the pot, they should be soft -- but not disintegrating. Add the spice and pepper mix into the pot, together with the sugar.
5). Stir and continue to cook on low for an addition 3 to 4 minutes. Add salt and black pepper to taste.
6). Serve over basmati white rice with chopped fresh coriander sprinkled on top.