GLUTEN-FREE TOMATO AND LENTIL DHAL
Now here is one useful recipe!
I find this Tomato and Lentil Dhal recipe so versatile that I generally make more than is immediately required and keep the remainder in the freezer. Use it as the base for a deliciously spicy vegetarian meal; as a filling for samosas and other gluten-free pastry shapes; as a healthy lunch bowl; or part of a multi-dish, sub-continental inspired spread.
Along with all the listed spices, you can use your favourite curry powder but I would encourage you to try the fragrant Sri Lankan Curry Powder blend that’s linked in the recipe.
Caren
TOMATO AND LENTIL DHAL
Makes approximately 1kg, however, the recipe can easily be halved.
200 gm red split lentils, rinsed, soaked for 10 minutes and drained
2 teaspoons yellow mustard seeds
2 teaspoons black mustard seeds
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon minced ginger
½ bunch coriander, stalks only, chopped (use leaves to garnish or for another purpose)
20 fresh curry leaves, roughly chopped
½ teaspoon chilli flakes
½ teaspoon ground turmeric
1 heaped tablespoon Sri Lankan Curry Powder or other fragrant curry powder
1 teaspoon sea salt
400 gm tin chopped tomatoes
350 ml water
Yoghurt and chutney to serve, optional
In a large frying pan for which you have a lid toast the mustard seeds until they start to pop. Add the oil and onion and cook until the onions are soft and lightly coloured.
Add the garlic, ginger and coriander stalks then continue cooking for a few minutes. Stir in the curry leaves, chilli flakes, turmeric and curry powder and cook until fragrant. Add salt, lentils, tomatoes and water. Stir to combine the mixture then bring to the boil.
Lower the heat, cover with the lid and simmer for 20-25 minutes. Add some more water if the mixture is drying out too much. The lentils should be soft but not mushy. Add more salt to taste if required.
Serve immediately, with yoghurt and chutney if using.