Dahl is a famous dish that originates from South and South-East Asia. It’s a thick soup made of lentils. Dahl is meant to be paired with rice or roti. Our recipe is based on an Indian style dahl. Because we understand it may be a bit daunting for some students to cook Indian cuisine, we felt it best to give you a simplified recipe. Feel free to use this recipe to impress your friends! Of course, you could also use quarantine and social distancing as an opportunity to eat all of the delicious dahl yourself… This recipe makes about 3-4 servings and it takes around 45-60 minutes to prepare.
- 300 grams of dried, red lentils
- ½ tablespoon of Cumin (the whole seeds, not the powder)
- 1 teaspoon of turmeric
- ½ white onion
- 2 large cloves of garlic
- 1 small tomato
- 1 green chili (can be substituted with a red chili)
- Fresh Coriander (about 4 strands)
- Cut your tomato into small cubes and finely chop your chili and coriander. Put them aside for later.
- Chop the onion and garlic finely. (Note: chop them to be of equal size, as they will go into the pan at the same time.)
- Rinse your lentils by putting them in a sieve and running them under some water.
- Put your washed lentils in a pot and add 750 milliliters of water. Add the tomatoes, chili, and a pinch of salt. Put the pot on the stove and let it simmer for 25 to 30 minutes on medium heat, or until the dahl has thickened to a porridge-like consistency. Be sure to stir occasionally. (Note: don’t use a lid and keep an eye on the pot, as it might boil over.)
- Once the dahl has thickened and turned yellow, taste for salt and season according to taste. Turn off the heat and put the lid on the pot to keep it warm. Leave it on the stove, as we’ll soon be needing the pot again.
- Heat up three tablespoons of oil in a small frying pan and add your cumin, turmeric, onions, and garlic. Fry them until golden brown. (Keep an eye on this, you don’t want it to burn.)
- Once the mixture is golden brown, turn off the heat and let it cool for one minute. Then add the onion mixture to the dahl pot. Be careful when doing this!
- Stir the dahl well and it’s almost ready to serve! Garnish with the chopped up coriander before serving for an extra boost of flavour. Serve with rice or roti.
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