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Cumin & coriander dhal
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300g red split lentils, rinsed
1 tsp turmeric powder
2 tbsp rapeseed oil
1 tsp cumin seeds
3 cloves garlic, finely sliced
25g pack coriander, leaves only, finely chopped
2 chapatis, warmed, to serve
1. Put the lentils, ½ tsp salt, turmeric and 900ml water
in a deep saucepan then bring to the boil. Cook, uncovered, over a medium heat for 15-20 minutes, until the lentils are soft and broken down.
2. Heat the oil in a small frying pan over a low heat. Add the cumin seeds and, when they start to sizzle, add the garlic. Cook for 1 minute, until lightly golden. Stir in the coriander and drizzle everything over the lentils. Serve with the warm chapatis on the side.
Chetna’s tip Use leftover dhal to make a hearty soup. Simply heat up with enough vegetable stock to reach your desired consistency and whizz with a stick blender until smooth.
Typical values per serving:
vegetarian/1 of your 5 a day/high in fibre
This recipe was first published in November 2021.
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