Lentil dahl with spiced onions

A spicy daal recipe from British Onions

Lentil dahl with spiced onions

Servings:	Serves 4
Calories per serving:	337
Ready in:	1 hour 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review Daalicious! 5/5 See what I did there? 😜😜😜 - User:PSmith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 Litre/1.75 pints water
• 1 Large white onion, roughly chopped
• 2.5cm/1inch Piece root ginger, peeled, finely chopped
• 1 Teaspoon turmeric
• 1 Teaspoon cumin seeds, roughly crushed
• 200g/7oz Canned chopped tomatoes
• 300g/10oz Red lentils
• Salt and ground black pepper

Topping

• 2 Tablespoons vegetable oil
• 2 White onions, thinly sliced
• 1 Clove garlic, finely chopped (optional)
• 1 Teaspoon cumin seeds, roughly crushed
• 2 Teaspoons black onion seeds
• One quarter to half teaspoon dried crushed red chilli
• Pinch turmeric
• 150g/5oz Natural yogurt
• Small bunch fresh coriander to garnish

Method

1. 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.
2. Put the lentils into a sieve, rinse with cold water, drain and then add to the saucepan with plenty of salt and pepper.
3. Bring back to the boil then simmer for about 30 minutes, stirring from time to time until the lentils are soft.
4. 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.
5. Add the garlic, if using, the seeds and spices and fry for 3-4 minutes more, stirring until browned.
6. Spoon the lentils into bowls, top with spoonfuls of yogurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed naan bread or chapattis.

Variations

If you are on a diet then fry the onions for the topping in a pan with spray oil to reduce the calories even more.

See also

• A selection of other Daal recipes

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

Randomly pick another recipe 🍴

Chose from these categories!Air fried recipesAccompanimentsBarbecue recipesBeef recipesBread and baking recipesBreakfast recipesCheese recipesChilli pepper recipesDips and saucesEgg recipesFavourite recipesFish recipesGarlic recipesGluten free recipesGrain and bean recipesHistoric recipesIndian recipesLamb recipesMain coursesMeat recipesOffal recipesPasta recipesPasta salad recipesPies tarts and flansPizza recipesPork recipesPotato recipesPoultry recipesPressure cooker recipesRice recipesSalad recipesShellfish recipesSlow cooker recipesSnacks and light bitesSous vide recipesSpicy recipesStartersStews and casserolesSweets and dessertsTapas, mezze and antipastiThai recipesUnusual recipesVeal recipesVegan recipesVegetable recipesVegetarian recipes

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

---

This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

---

#onion #lentils #lentildahlwithspicedonions #cuminseeds #turmeric #fry #onions #garlic #seeds #boil #tomatoes