Name: Red lentil dhal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main
Ingredients: 1 onion finely chopped; 2 garlic cloves crushed; 15 ml fresh ginger grated; 1 chilli chopped, or more to taste; 2.5 ml turmeric; 5 ml cumin seeds; 5 ml ground coriander; 1 cinnamon stick; 250 ml red lentils; 2 tomatoes skinned and chopped; 600 ml stock; 2.5 ml garam masala; salt and freshly ground back pepper to taste; fresh coriander leaves to garnish

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Ingredients (14)

1	onion — finely chopped
2	garlic cloves — crushed
15 ml	fresh ginger — grated
1	chilli — chopped, or more to taste
2.5 ml	turmeric
5 ml	cumin seeds
5 ml	ground coriander
1	cinnamon stick
250 ml	red lentils
2	tomatoes — skinned and chopped
600 ml	stock
2.5 ml	garam masala
	salt and freshly ground back pepper — to taste
	fresh coriander leaves — to garnish

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Method:

Heat an AMC 20cm Low over a medium temperature until the Visiotherm reaches the first red area. Add the onion, garlic, ginger and chilli, and sauté for a few minutes before adding the spices. Fry until fragrant.

Add lentils, tomatoes and stock and mix through. Cover with lid and reduce heat to lowest setting. Simmer for 20 minutes or until lentils are soft and pulpy. Stir occasionally, adding more liquid if it becomes too dry.

Once cooked, stir through garam masala, garnish with coriander and serve with rotis, basmati rice, pappadums or naan bread.

VARIATION

Grated or cubed vegetables of your choice can also be added to the dhal.