RED LENTIL DAL

Serves: 6 as part of an Indian meal.

Prep Time: 90 minutes

Cook Time: 1 hour

Dietary Style: Veg. GF.

DF / Vegan Sub: vegetable stock.

Split red lentils are a very soft style of lentil that lack the structure and the integrity of channa, yellow split pea, or toor dals. This means the dal itself gets a different treatment. When working with a lentil like this we have to create “structure” through the use of spices and produce in order to give the dal texture and tiers. Poached fenugreek carrot is my go-to to break up the “glut” of red lentil dal, as is using more water in the initial cooking process. Even if you don’t understand (or care) about all the emphasis on structure give this dal recipe a go anyway - it really is very, very delicious.

There is also more to learn about how to use lentils. Or try my Simple Yellow Dal.

INGREDIENTS

Dal

• 1.5 cups red lentils
• 3 cups water
• 1 tsp fine white salt
• 1 + 1/3 tsp fine pink salt
• 2/3 tsp turmeric powder
• 1cm x 1cm piece jaggery

Poached carrot

• 2 carrots diced
• 1 tsp fine pink salt
• 1/2 tsp ground red chilli
• 1/3 tsp fenugreek powder
• 1/2 cup whey or stock

Curry leaf tadka

• 2 tbsp mustard oil
• 1 tsp black mustard seeds
• 1 + 1/2 tsp yellow mustard seed
• 2 cloves garlic, chopped
• 2 sprigs fresh curry leaf

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1. Rinse the red lentils repeatedly, and then soak in a large bowl with enough water to cover the lentils - the water level should be around 4cms above the level of the lentils. Soak for one hour.

2. Gather a pressure cooker or heavy bottomed pan. Drain and rinse the lentils. Place in the pot of your choice with 3 cups of cold water, turmeric powder, mix of salts, and jaggery. Pressure cook or boil on a moderate heat until soft: pressure cooker should take around 5 minutes, a pot may take up to 35 minutes. When the base of the dal is ready, put the pot aside.

3. In a separate smaller pot place the diced carrots, spices, and the whey or vegetable stock and each on a medium-low heat for around 15 to 20 minutes or until the carrots are just soft. Remove from the heat and stir into the cooked dal.

4. In a small pot or frying pan, put in the mustard oil and then add the fresh and dried spices for the tadka. Heat on a medium heat until the curry leaf and mustard seed is popping and fragrant but the garlic is not browned - you want it to retain its sweetness. This should take around 5 minutes. Remove from the heat and stir into the cooked dal.

5. Serve hot.