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Lentil dahl with spiced onions

Lentil dahl with spiced onions

A comforting dish with a warming, Eastern influence.

Cooking Time: 
30 minutes
Serves: 
4 people
Preparation Time: 
10 minutes
Ingredients: 

1 litre water
1 large white onion, roughly chopped
1 inch piece root ginger, peeled, finely chopped
1 tsp turmeric
1 tsp cumin seeds, roughly crushed
200g canned chopped tomatoes
300g red lentils
Salt and ground black pepper 

Topping:
2 tbsp vegetable oil
2 white onions, thinly sliced
1 clove garlic, finely chopped (optional)
1 tsp cumin seeds, roughly crushed
2 tsp black onion seeds
One quarter to half tsp dried crushed red chilli
Pinch of turmeric
150g natural yoghurt
Small bunch fresh coriander to garnish

Instructions: 

Pour the water into a medium saucepan, add the chopped onion, ginger, turmeric and cumin seeds, then add the tomatoes and bring to the boil. Put the lentils into a sieve, rinse with cold water, drain and then add to the saucepan with plenty of salt and pepper. Bring back to the boil then simmer for about 30 minutes, stirring from time to time until the lentils are soft.

About 10 minutes before you are ready to serve, make the topping by heating the oil in a frying pan, add the onions and fry gently for 5 minutes until softened. Add the garlic, if using, the seeds and spices and fry for 3-4 minutes more, stirring until browned. Spoon the lentils into bowls, top with spoonfuls of yoghurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed naan bread or chapatis.

For more info on British Onions, visit: www.britishonions.co.uk

 
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