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Preparation Time : 10
Cook Time : 20
Total Time : 30
1 1⁄4 cups red lentils (310 g)
1tablespoon oil (original calls for ghee)
1 onion , finely chopped
2 garlic cloves, crushed
1teaspoon garam masala
1teaspoon ground turmeric
1⁄4 teaspoon ginger powder (or use 1/2 tbs grated fresh ginger)
2tablespoons fresh parsley (optional) or 2 tablespoons mint (optional) or 2 tablespoons coriander, chopped (optional)
2cups water (500ml)
Rinse the lentils well under cold water. Drain in a colander.
Heat oil or ghee in a large pan. Add onion and cook over medium heat for about 3 minutes or until lightly coloured and soft.
Add garlic, ginger and spices and sautee until fragrant.
Now add the lentils and the water. Bring to a boil and cook for 15 minutes or until nealy all the liquid has been absorbed and the lentils are soft.The dhal should be thick.
Sitr in the chopped herb of your choice.
Serve warm with naan bread.
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