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Indisk dhal - Nem opskrift på klassisk dal med røde linser
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Indian dhal

A recipe for the most delicious Indian dhal - spiced, warming and hearty.
Course Lunch, Main course
Cuisine Indian
Nøgleord Lentils, Pulses, Vegetarian
Total Time 30 minutes
Servings 4 people

Ingredients

Dhal

  • 2

    onions, finely chopped

  • 4 cloves

    garlic, finely grated

  • 2 tbsp ginger, finely grated
  • 1 tbsp garam masala - or curry powder
  • 1 tbsp

    cumin, ground

  • 1 tbsp

    coriander, ground

  • 1/2 tsp

    Ceylon cinnamon, ground

  • 1/4 tsp

    cardamom, ground

  • 1 tsp chilli flakes, - adjust to the heat of your chilli flakes
  • 3 tbsp tomato purée
  • 250 g red lentils, rinsed
  • 2 tins

    chopped tomatoes

  • 600 ml vegetable stock
  • Salt and freshly ground pepper
  • Oil

To serve

  • Flatbread or rice
  • Crème fraîche or raita
  • Chopped parsley or coriander

Instructions

  • Heat a good glug of oil in a saucepan and fry the onion, garlic and ginger for a couple of minutes.
  • Add the spices and let them warm through for a moment before stirring in the tomato purée.
  • Pour in the lentils, chopped tomatoes and stock, cover with a lid and let the dhal simmer over a low heat for about 20 minutes - or until the lentils are tender.
  • Remove the lid and let the dhal simmer for a further 5 minutes, or until it thickens.
  • Season to taste with salt and freshly ground pepper, and serve the dhal with flatbread and crème fraîche or raita.