Dahl is so creamy and delicious on rice or toast or vegies as a dip or quinoa or… the list goes on! There are so many ways to make dahl, here’s one with an Indian flavour that uses apple cider vinegar (which is alkalising on the stomach).
3 cups of red lentils, washed
2 cups of vegie stock
1 large onion, chopped
1 clove of garlic, minced
3 tablespoons of ghee or butter
1 tablespoon of ground coriander
1 tablespoon of ground turmeric
1 teaspoon of ground cumin
2 tablespoons of curry powder
apple cider vinegar (it makes ALL the difference!)
fresh coriander to garnish
1. Cook lentils in water until soft (about 1/2hr).
2. Fry onion and garlic in butter/ghee until soft & golden.
3. Mix all the spices together in a small bowl.
4. Add the apple cider vinegar to make a thick paste. Make sure you add bit at a time, the mixture will take more cider than you expect.
5. Add the spice-vinegar paste to the onions and garlic. Fry all together, until aromas are fully developed (watch out not to burn your mixture).
6. Add the cooked drained lentils to the pan and simmer gently for a few minutes, until warmed through. Add extra coriander to garnish.
Serve with rice, pappadums or whatever takes your fancy.
I had been cooking dhal for a long time but my friend Trish Bartholomaeus, in Adelaide, showed me how to really get the flavours happening.