Lentil Dhal with Spiced Onions

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 1 lt water
  • 1 large white onion, chopped
  • 2.5cm piece root ginger, peeled and finely chopped
  • 1 tsp turmeric
  • 1 tsp cumin seeds, roughly crushed
  • 200g chopped tomatoes
  • 300g red lentils
  • salt and ground black pepper

    • For the topping

  • 2 tbsp vegetable oil
  • 2 white onions, thinly sliced
  • 1 garlic clove, finely chopped (optional)
  • 1 tsp cumin seeds, roughly crushed
  • 2 tsp black onion seeds
  • 1/4-1/2 tsp crushed dried chilli
  • pinch of turmeric
  • 150g natural yoghurt
  • small bunch fresh coriander, to garnish

How To Cook

  1. Pour the water into saucepan, add the onion, ginger, turmeric and cumin seeds. Add the tomatoes and boil.
  2. Rinse, add to the pan and season. Bring back to the boil then simmer for about 30 minutes..
  3. About ten minutes before you’re ready to serve, make the topping. Heat the oil in a pan, add the onions and gently fry. Add the garlic, if using, the seeds and spices, and fry.
  4. Spoon the lentils into bowls, top with yoghurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed na’an bread or brown chapatis.
    5. http://www.britishonions.co.uk
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Lentil Dhal with Spiced Onions
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 1 lt water
  • 1 large white onion, chopped
  • 2.5cm piece root ginger, peeled and finely chopped
  • 1 tsp turmeric
  • 1 tsp cumin seeds, roughly crushed
  • 200g chopped tomatoes
  • 300g red lentils
  • salt and ground black pepper
  • [hd]For the topping[/hd]
  • 2 tbsp vegetable oil
  • 2 white onions, thinly sliced
  • 1 garlic clove, finely chopped (optional)
  • 1 tsp cumin seeds, roughly crushed
  • 2 tsp black onion seeds
  • 1/4-1/2 tsp crushed dried chilli
  • pinch of turmeric
  • 150g natural yoghurt
  • small bunch fresh coriander, to garnish
    How to Cook
  1. Pour the water into saucepan, add the onion, ginger, turmeric and cumin seeds. Add the tomatoes and boil.
  2. Rinse, add to the pan and season. Bring back to the boil then simmer for about 30 minutes..
  3. About ten minutes before you’re ready to serve, make the topping. Heat the oil in a pan, add the onions and gently fry. Add the garlic, if using, the seeds and spices, and fry.
  4. Spoon the lentils into bowls, top with yoghurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed na’an bread or brown chapatis.
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