Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, lentil dahl with wholemeal chapattis. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Lentil Dahl with Wholemeal Chapattis is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Lentil Dahl with Wholemeal Chapattis is something which I’ve loved my entire life.
Seeing as we had half a packet of lentils left over from our Lentil Roast recipe, we decided to use them up and make a delicious dhal with simple chapatis. The BEST Red Lentil Dahl (dhal, dal, daal)! I always make a big batch and keep a stash of this vegan lentil curry in the freezer for super-quick midweek meals that the whole family loves.
To begin with this recipe, we have to prepare a few ingredients. You can cook lentil dahl with wholemeal chapattis using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Lentil Dahl with Wholemeal Chapattis:
- Take 350 g red lentils
- Make ready 2 tsps turmeric
- Prepare 2 tbsp butter
- Take 2 tsps cumin seeds
- Get 1 small onion, finely chopped
- Take 3 cloves garlic, finely sliced
- Get 1 large fresh green chilli, finely sliced
- Take 1 tsp garam masala
- Get 1 tsp ground coriander
- Get thumb-sized piece of fresh ginger, finely grated
- Get 2 tomatoes, finely diced
- Get 1/2 tsp salt
- Get 8 wholemeal chapattis
Heat the oil in a large saucepan. Add the carrot, potato, cumin, lentils, stock and passata to the Ladle the dal into bowls and top with a squeeze of lemon juice and a little black pepper. So many different Indian foods are made with lentils. This creamy recipe is healthy, vegan, gluten-free, and a satisfying comfort meal.
Instructions to make Lentil Dahl with Wholemeal Chapattis:
- Place the lentils in a large saucepan. Cover with 1.2L of cold water.
- Bring to the boil then reduce to a simmer. Use a ladle to skim of the foamy scum on the surface of the water. Once you’ve done this, add the turmeric and 1 tbsp of butter to the lentils, stir then continue to simmer.
- While the lentils are simmering, take a small frying pan and toast the cumin seeds (no oil needed) gently for a few minutes. Tip the seeds into a small bowl and leave to one side.
- Using the same small frying pan, fry the garlic, onion, ginger, chilli and tomatoes in the remaining butter until the mixture starts to dry out.
- Once the mix is reasonably dry, add the garam masala, salt and ground coriander. Keep cooking over a medium heat until the onions and garlic start to brown. Remove from heat.
- When the lentils are soft, stir them well. The consistency should be porridge like, so add more water if you need to. Then stir in the garam masala spice mix.
- Serve with wholemeal chappatis or brown basmati rice.
This lentil dal is seriously a great comfort food and I eat it quite often for dinner. However, it's also great as meal prep and I love how versatile it is. Serve with white or brown rice and wholemeal chapati or naan. Replace the cayenne with dried chilli flakes or finely diced fresh It would've been easier for me if the quantity of lentils were in cups instead of weight. I would also recommend using more.
So that is going to wrap it up with this exceptional food lentil dahl with wholemeal chapattis recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
