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Categories:
oil onion garlic ginger ground cumin ground turmeric red chili pepper vegetable stock cilantro lime wedges ROTI tomatoes red onion mint leaves oil lime juice
Viewed: 28 - Published at: 3 months agoIngredients
- 2 tablespoons oil
- 1 onion thinly sliced
- 2 cloves garlic crushed
- 2 teaspoons ginger thinly sliced
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 red chili pepper long, thinly sliced
- 4 cups vegetable stock
- 2 cups dried lentils rinsed
- 1/2 cup cilantro leaves
- lime wedges
- roti
- 2 tomatoes sliced
- 1 red onion thinly sliced into rings
- 1/2 cup mint leaves
- 2 tablespoons oil
- 1 tablespoon lime juice
Method
- Heat oil in a large saucepan on medium heat. Saute onion, garlic and ginger for 6-8 mins, until golden and tender. Add spices and chili pepper; cook for 1 min, until fragrant.
- Stir in stock and lentils. Bring to a boil on high heat. Reduce heat to low. Simmer, stirring occasionally, for 35-40 mins, until lentils soften. Season. Stir in cilantro.
- For the salad, combine all ingredients in a bowl. Serve dahl with salad, roti, and lime wedges, if desired.
