Name: Green lentil dahl
Yield: 4
Cuisine: indian
Ingredients: 200.0 green lentils; 2.0 tomatoes; 1.0 onion; 3.0 garlic; 5.0 ginger; 1.0 cumin seeds; 100.0 greek yoghurt; 1.5 salt; 1.0 jalapeno

Very simple and healthy, I served this with a turmeric roti from Tescos but you could have rice, chapatti or naan.

Ingredients -

200 g green lentils

2 tomatoes

1 onion

3 cloves garlic

5 cm ginger

1 tbsp cumin seeds

100 g greek yoghurt

1.5 tsp salt

1 jalapeno (
or any green chilli, adjust to spice preference)
)

Instructions

1 Heat a large pan with a tablespoon of butter and some oil and add the cumin seeds. Fry for a minute until fragrant. Then add the onions and continue to fry for another 5 mins until softened.

2 Then add the garlic and ginger and fry for a couple of minutes before adding the tomatoes and chilli.

3 Pour in the lentils along with 800 mls of water and bring to a boil before simmering for 40 mins to an hour. Add more water if it looks like it’s drying out.

4 Once the lentils are looking creamy the main part of the dahl is done!

5 To add more flavour, you can heat a table spoon of butter and some oil in a separate pan and add cumin seeds and chopped garlic. Sizzle until the garlic become golden before adding chilli powder and some fresh coriander. Then immediately pour on top of the dahl.

6 Serve with yogurt and rice, naan or chapati.

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Green lentil dahl

Very simple and healthy, I served this with a turmeric roti from Tescos but you could have rice, chapatti or naan.

Ingredients -

200

g green lentils

2

tomatoes

1

onion

3

cloves garlic

5

cm ginger

1

tbsp cumin seeds

100

g greek yoghurt

1.5

tsp salt

1

jalapeno (or any green chilli, adjust to spice preference))

Instructions

1

Heat a large pan with a tablespoon of butter and some oil and add the cumin seeds. Fry for a minute until fragrant. Then add the onions and continue to fry for another 5 mins until softened.

2

Then add the garlic and ginger and fry for a couple of minutes before adding the tomatoes and chilli.

3

Pour in the lentils along with 800 mls of water and bring to a boil before simmering for 40 mins to an hour. Add more water if it looks like it’s drying out.

4

Once the lentils are looking creamy the main part of the dahl is done!

5

To add more flavour, you can heat a table spoon of butter and some oil in a separate pan and add cumin seeds and chopped garlic. Sizzle until the garlic become golden before adding chilli powder and some fresh coriander. Then immediately pour on top of the dahl.

6

Serve with yogurt and rice, naan or chapati.

jalapeno (
or any green chilli, adjust to spice preference)
)