Method
- Lightly spray a large saucepan with olive oil and heat over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until softened.
- Add the garlic and ginger and cook, stirring, for 1 minute or until fragrant.
- Add the garam masala, turmeric, chilli and ¼ cup (60ml) water to the pan and stir to combine.
- Add the lentils, stock, tomatoes and coconut milk. Stir through and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes or until the lentils are tender.
- Lightly season with salt and pepper. Serve.
Serving tip
Serve with roti bread on the side. Top with fresh coriander, a squeeze of lemon juice and a drizzle of plain yoghurt.
Variations
Any yellow dal such as chana dal, toor dal or moong dal can be used in this recipe.
Cooking tips
Dahl will continue to thicken after cooking. Stop the cooking just before what you think is the ideal consistency, and it will be just right by the time you serve.
Money-saving tips
Use 2 reduced-salt stock cubes with 3 cups of water instead of liquid stock.
Storage tip
TO REFRIGERATE: Store dahl in a reusable container for up to 3 days. Add a splash of water to loosen the dahl and reheat in the microwave until heated through to serve.
TO FREEZE: Store dahl, as above, for up to 6 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tips
Stir through 120g of baby spinach leaves at the end until wilted for added folate and iron.
