Go Back

Red lentil dahl

Dahl is a comforting Indian curry that’s naturally vegan and gluten free.
Preparazione 5 min
Cottura 20 min
Tempo totale 25 min
Porzioni 4 persone

Ingredienti

For the flatbread

  • 400 g all purpose flour
  • 200 ml water
  • 1 pinch of salt
  • oil or melted butter for brushing

For the dahl

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 clove garlic peeled
  • 3 cm fresh ginger root peeled
  • 4 tbsp vegetable oil
  • 1 tsp turmeric powder
  • 1/2 tsp spoked paprika
  • 400 g red lentils
  • 700 ml boiling water
  • salt and pepper
  • basmati rice or flatbread to serve

Istruzioni

For the flatbread

  • Knead the flor with water and salt untils soft but not sticky (add more water if needed). Cover the dough with a clean napkin and let rest for about 30 minutes. In the meantime prepare the dahl.
  • Aftr the resting time, divide the dough in 6-8 pieces and roll out with a rolling pin.
  • Heat a cast iron skillet on high heat. Place one disc on the bottom, cover with a lid and cook for 1 minute or until bubbles form. With the tongs place the flatbread directly on th gas stove, on low heat, and cook on the other side.
  • Brush both sides with oil or melted butter and keep warm.

For the dahl

  • Pour coriander seeds, cumin and mustard in a mortar and gently pound with a pestle until finely crushed.
  • Mince garlic and peeled ginger and saute in a saucepan with vegetable oil and crushed spices. Add the turmeric and paprika and fry until fragrant.
  • Rinse and drain the red lentils and trasfer to the saucepan. Stir for a couple of minutes, then add the boiling water.
  • Season with salt and pepper and cook over low heat for about 15-20 minutes or until the desired consistency is reached. Stir occasionally and add more water if needed. Serve over rice or with flatbread.