Dahl with ginger and mint
Prep:
5 mins
Cook:
50 mins
Fresh ginger and herbs bring a bit of heat and immune boosting elements to the table with a very satisfying dahl.
200g dried split red lentils
½ tsp turmeric
1 tbsp vegetable oil
1cm piece fresh root ginger, grated
1 tsp cumin seeds
1 tsp ground coriander
4 tbsp chopped fresh mint
Rinse the lentils and drain, then spoon them into a large saucepan with 850ml of water.
Bring to the boil, skimming off any foam then stir in the turmeric.
Reduce the heat and partly cover the pan.
Simmer for 30 to 35 minutes, until thick, stirring occasionally.
Heat the oil in a frying pan, then add the ginger and cumin seeds and fry until the seeds start to pop.
Stir in the dried coriander and fry for one minute.
Season the lentils with plenty of salt and pepper, and then add the toasted spices.
Stir in the coriander, mixing well. Transfer to a serving dish and garnish with mint.
Serves
4
Preparation Time
5 minutes
Cooking Time
50 minutes
Main ingredients
Lentils, Spice
Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
