This dahl has to be the most delicious, low fat, nutritious curry dish you ever tried! It’s packed full of flavour, it’s great as an accompaniment or served on its own with rice and cool yoghurt, it’s perfect to freeze and I haven’t found anyone who doesn’t like it.
I used a spice mix from Spice Queen (www.spicequeenuk.co.uk) but the ingredients in the mix are easily added yourself if you can’t buy the mix. I can’t promise the same depth of flavour but you could adjust the spices to suit and add more of the flavours you enjoy.
When I made it recently I wanted to make it Slimming World friendly and also know exactly how many calories there were in each serving, so I weighed all the ingredients and worked out their calorific values before portioning the dahl into pouches for the freezer. I replaced the 3 tablespoons of oil with Frylight and all the other ingredients are fat free. I worked out that a generous 300g bowlful only had 75 calories in! now I have only 2 portions left in the freezer so I’m just going to have to make some more!!
Makes: 4 portions
Preparation time: 45 minutes
Ingredients:
1 tub of Spice Queen Red Lentil Dahl Mix (or use your own combination of the following spices: Cumin, coriander, chilli, turmeric, ginger, garlic, garam masala and salt.
200g split red lentils
3 tablespoons oil (or substitute with Frylight for SW version)
1 medium onion, finely diced
4 cloves of garlic, finely sliced
A handful of fresh coriander, chopped
1 fresh chilli, sliced (optional)
Greek yoghurt to serve
Directions
Wash the red lentils in several changes of cold water. Place the washed lentils in a saucepan and add 1 litre of water.
Bring to the boil, the heat and simmer for approximately 30 minutes until the lentils are cooked and soft and mushy. DO NOT DRAIN THE LIQUID but skim any foam from the top.
In another saucepan heat 3 tbs oil (or use Frylight if you prefer) and fry the diced onion and sliced garlic until golden.
Add the tomatoes and cook for a further 10 minutes stirring all the time. Add the dry spices and bring to a gentle simmer.
Add the cooked lentils and liquid, together with the sliced chilli (if using). bring to the boil and simmer for 5-10 minutes until the dahl begins to thicken.
When ready to serve stir in the chopped coriander and serve with warm naan bread, rice or as a side dish.