Quick Dahl
Cook Time 30 minutes
Servings 4
Ingredients
1⅓ cup red lentils, rinsed well
1L vegetable stock
1 bay leaf
Lemon juice, to serve
Fresh ginger, julienned, to garnish
Tadka
¼ cup ghee
1 onion, finely chopped
10-12 curry leaves
1 tsp turmeric
1 tsp black mustard seeds
1 tsp garam masala
Method
Place the lentils, bay leaf and stock in a pot and simmer for 20-30 minutes until it’s soupy.
Heat the ghee in a pot and add the onion. Fry until translucent.
Add the curry leaves and spices, and lightly toast. Once the mustard seeds start to pop, pour the hot tadka into the dahl and mix through, reserving a little for topping.
Serve the dahl with a drizzle of lemon juice and extra tadka, and garnish with fresh ginger.