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Lentil dhal with herb yoghurt and chilli-and-onion sambal


 (PHOTO: Drum)

Ingredients 26
Servings 4-6
Time 10 min

Ingredients

  • 500
    ml
    red lentils
  • 15
    ml
    oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 2
    cm
    ginger, grated
  • 3-4 chillies, sliced
  • 1 cinnamon stick
  • 5
    ml
    each ground cumin, coriander and turmeric
  • 5-10
    ml
    garam masala
  • 15
    ml
    roast masala
  • 250
    ml
    vegetable stock
  • 250
    ml
    water
  • 1 bunch of spinach, stems removed and chopped
  • 60
    ml
    full-cream plain yoghurt
  • salt
  • 125
    ml
    full-cream plain yoghurt
  • handful of fresh coriander, chopped
  • 1 garlic clove, crushed
  • pinch of ground cumin
  • salt
  • 1 onion, chopped
  • 1 large tomato, chopped
  • 1 chilli, chopped
  • 30
    ml
    white wine vinegar
  • 5
    ml
    sugar
  • fresh coriander (optional)
 

Method

30 - 40 min
 

1 Soak the lentils in water for at least 30 minutes.

2 Heat the oil in a deep sauce pan and fry the onions until fragrant.Add the garlic, ginger,chilli and cinnamon and stir fry over low heat for 5 minutes.

3 Add the spices and stir-fry for another minute.

4 Drain the lentils and add that, as well as the vegetable stock, to the onion mixture. Add the water and bring to the boil. Leave to simmer for about 20 minutes or until the lentils are soft if the dhal boils dry too quickly, add a little more water.

5 Add the spinach and simmer until wilted.Stir in the yoghurt and season with salt.

6 YOGHURT

Mix all the ingredients well and season with salt.

7 SAMBAL

Mix all the ingredients.

8 TO FINISH

Serve the dhal hot with the yoghurt, sambal and extra fresh coriander(if using).

 

 

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2019-04-05 15:48
 
 
 
 
 
 
 
 
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