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Recipes
Masala dal, garlicky spiced lentils
recipe
By
Meena Pathak and Sunil Menon
Serving instructions
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Serves 4-6
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Ready in 35 minutes
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Rating
This Indian recipe for Masala dal, or garlicky spiced lentils, is so quick and easy to make and will please vegetarians too.
Ingredients
- 200g yellow and red lentils (or all red)
- 1/2 tsp ground turmeric
- 2 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- 1 tsp cumin seeds
- 2cm piece of fresh ginger, grated
- 2 garlic cloves, chopped
- 6 fresh or dried curry leaves (Waitrose stocks the dried variety)
- 1 green chilli, deseeded and chopped
- 1 tsp Patak’s Garam Masala Paste
- 200g can chopped tomatoes
- 1 tbsp chopped fresh coriander
- Juice of 1/2 lemon
Method
- 1. Pour 600ml boiling water into a saucepan. Add the lentils and turmeric. Simmer, partially covered, for 15-20 minutes until they have softened and absorbed most of the water. Add more water if necessary. Remove from the heat.
- 2. In another saucepan, heat the oil over a medium heat. Add the mustard and cumin seeds. When they begin to crackle, add the ginger, garlic, curry leaves and chilli. Fry for 1 minute, then add the garam masala paste and tomatoes. Fry for a few more minutes, then spoon into the lentils. Season with salt, to taste.
- 3. Bring to the boil, then stir in the coriander and lemon juice. Serve hot with the Murgh Tikka Makhani (Indian spiced chicken).