Beluga Lentil Dhal with Cumin, Chilli & Fried Onions
“Dhal is a staple in India and is a wonderful high protein vegetarian dish, and you can take out butter for a vegan version.”
By Sophie Michell, our Well-being Chef
Suitable for gluten-free and vegetarians
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
- 1 inch piece ginger, grated
- 2 garlic cloves, finely grated
- 1 onion, finely chopped
- 1 tomato, chopped
- 50g butter or vegan spread
- 1 cardamom pod (crushed)
- 1 tsp cumin seeds
- 200ml veggie stock
- Fresh coriander leaves and sliced red chilli to garnish
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1.Firstly prep the garlic, ginger, onions and tomatoes
2.Melt the butter in a medium saucepan and add the chopped onion, garlic, ginger, cumin and cardamom pod. Cook slowly for about 8 minutes until golden brown
3.Add the tomatoes, lentils and stock to the same pan and bring to the boil, before reducing the heat and simmering for 30/40 minutes, stirring occasionally so it doesn’t stick. By this time it should be a lovely thick, aromatic stew. Remember that the Beluga Lentils are pre-cooked, so you’re only simmering the Dhal until you reach your desired consistency
4.In the final ten minutes of cooking, fry the sliced onions until they reach a deep golden brown colour
5.Finally, check your dhal for seasoning before serving with a garnish of fried onions, fresh coriander leaves and chilli
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