Warm up with Kelly’s rich and aromatic lemony spicey dahl, a comforting dish full of bold flavors and vibrant spices. Begin by frying onion, garlic, and fresh ginger in fragrant coconut oil, then add whole mustard and cumin seeds for depth, also ground cumin, coriander, turmeric, and garam masala and juice of a lemon – Kelly suggests throwing in the whole lemon in for an extra zesty kick. Slow-cooked until smooth and creamy, this dahl offers a perfect balance of savory and tangy notes. For those who like a bit of heat, toss in fresh green chilies for a spicy finish.
Ingredients
- 1 white onion – medium
- 1 large knob ginger
- 5 cloves garlic
- 1 tbsp coconut oil
- Spices
- 2 tsp Mustard seeds
- 2 tsp Cumin seeds
- 1 tbsp Cumin powder
- 1 tbsp Curry powder
- 1 tbsp Turmeric
- 1 tsp Gram masala
- 1 tsp Coriander powder
- 1 tbsp Vegetable stock powder
- 2 cups red lentils
- Boiling water to cover
- 1 lemon
- Salt
- Fresh green chillis (optional)
Method
Chop onion, julienne ginger into thin strips, mince or slice garlic as preferred.
Fry off onion, garlic and ginger for a few minutes in the coconut oil.
Add whole spices – mustard seeds and cumin seeds and fry for a further few minutes.
Then add ground spices and stock powder. Stir dry fry for a moment then add a little boiling water to make a paste.
Cook for a few minutes
Now add the red lentils and cover with boiling water. Stir and cover the pan.
Leave for 20 mins on medium heat. Add more water if needed.
Add juice of a lemon, also throw in the whole squeezed lemon.
Cook on low heat until desired consistency.
Add salt to taste.
Add fresh green chillis if you want it spicy.
