Who doesn’t love Dal? This recipe is a really simple version we have created to max-out flavour while keeping it simple enough to make after a long day.
1 cups of red split peas
1 litre of chicken or veg stock
2cm cube of ginger
2 bay leaves
1 cinnamon stick
1 clove of garlic
1 tsp green cardamon pods
coriander (cilantro) root
1 garlic clove
2 cm cube of ginger
rind of 1 lemon
1 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 bunch of coriander
serve with any flat bread you have on hand – preferably naan bread
Over medium heat combine your split peas, sliced ginger, cloves, bay leave, garlic, cinnamon, cardamon and coriander root, pouring your stock as well. Let this come back to a simmer. It will take roughly 15 mins to cook but be careful to stir regularly to prevent sticking to the bottom.
chop onion, garlic, ginger, chilli, lemon rind and cook over medium heat in a deep pan. As these cook add all your spices and stir together.
Now with your lentils cooked pick out the toddy spices and larger ginger and the coriander root. Pour the lentils into the sauce pan with your other ingredients. Cook down until you reach your perfect consistency.
Finally stir through roughly chopped coriander.
Serve with naan, papadum or any flat bread you have on hand.