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Curried Lentils

or
Dhal with Herbs and Spices


225g (8 oz.) Lentils (Green or Red)
50ml. (2 oz.) Olive Oil
1 Onion finely chopped
60g (2 oz.) Root Ginger (peeled and finely chopped)
1 tsp. Cumin Seeds
1 small red Chilli (finely chopped)
tsp salt
1 pt. water

For the herb garnish:
1 tbs chopped fresh coriander
1 tbs chopped chives
1 tsp. chopped mint
2 cloves Garlic finely chopped
60g (2 oz.) Butter

In a medium sized pot and over a gentle heat cook the chopped onion, ginger, chilli with the cumin seeds in the olive oil until the onion is soft.
Stir in the lentils and then add in the water and salt and bring to the boil.
Let them simmer together for 45 to 60 mts until the lentils are soft.
Check them all the time while they are cooking and if they look like drying out add a little more water.
(I like them when they still retain their shape and have a little bite but the indians cook them until they are quite soupy)
Mix the butter with the chopped herbs and stir this into the lentils while on the heat. Serve immediately or this re-heats very well and is also delicious cold.

Served hot they are excellent with curries, as a spicey garnish for a grilled steak or chop, or just eaten on their own with fresh bread and a green salad.




April 2, 2009 02:45 PM | 0 Comments
  Martin Dwyer
Consultant Chef