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    Cumin & coriander dhal

    by Chetna Makan

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    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.  

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    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. 


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