5 STAR COUNTRY HOUSE VILLA AND GOURMET GETAWAY

Spicy Dahl with Rice and Flatbreads

Spicy dahl, Red lentil dahl, Indian cuisine, private villa, Kruger National Park, Zero Food Waste, Gourmet Getaway, Food Management at Home

There are many spicy dahl recipes out there and knowing which one to pick can be overwhelming. So we have done the work for you! After 20 years of cooking different spicy dahls from all regions of India, we have settled on this super quick recipe that in our opinion is unbeatable. Made with pantry staples and few fresh ingredients this spicy dahl is too good to be served as a side dish!

250g red lentils
5 garlic cloves, finely chopped
1 onion, finely chopped
2.5cm piece of ginger, finely chopped
3 green chillies, finely chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp cayenne
1 tsp turmeric
3 plum tomatoes, diced
2 tbsp lime juice
3 tbsp chopped coriander and more for garnish
Cream or yoghurt (optional)
Basmati rice and your choice of flatbreads to serve

FOR THE TEMPERING:

1 tsp cumin seeds
2 sliced garlic cloves
1 finely chopped small onion
2 whole green chillies
2 tsp cayenne
1 tsp turmeric
100 ml tomato juice

METHOD:

Pour 600ml water in a saucepan over a medium heat, add 250g red lentils and cook for 15 minutes, stirring regularly at first as it is during the early period of cooking that the lentils will stick together.

Meanwhile, heat the ghee or olive oil in a frying pan and add:

5 garlic cloves, finely chopped
1 onion, finely chopped
2.5cm piece of ginger, finely chopped
3 green chillies, finely chopped

And cook 10 minutes over a medium heat until the onion has softened.  Add the spices:

1 tsp ground coriander
1 tsp ground cumin
½ tsp cayenne
1 tsp turmeric

And cook for a further 10 minutes.  Fold into the lentils.

Cook the dhal for 10 – 15 minutes, adding a little boiling water if necessary until the lentil are tender and the mixture is slightly sloppy.

Fold in:

3 plum tomatoes, diced
2 tbsp lime juice
3 tbsp chopped coriander

FOR THE TEMPERING:

Heat the oil in a small frying pan.  Add 1 tsp cumin seeds and fry until the seeds crackle and turn brown.  Add 2 sliced garlic cloves and when they start to turn brown, stir in 1 finely chopped small onion and continue frying until it browns.

Stir in:

2 whole green chillies
2 tsp cayenne
1 tsp turmeric
100 ml tomato juice

And simmer for 2 minutes.  Pour the tempering over the dhal and add salt.  Stir together well and simmer for 2 minutes.  Swirl with a little cream and serve garnished with coriander with your rice and flatbreads on the side.

Recipe inspiration from Anthony Worral Thompson (recipe no longer available on the web) and image courtesy of The Last Food Blog. Please visit this page for our delicious Gluten-free flatbread recipe to accompany this spicy dahl dish.

We love indulging our guests in gourmet getaway experiences and we hope to one day have you at the umSisi table!

Contact us

T.  + 27 (0) 13 750 1520
M. + 27 (0) 82 479 9700
M. + 27 (0) 82 969 4455
F. + 27 (0) 86 548 5686

Postal Address: 
PostNet Suite 123, Private Bag X11326, Nelspruit 1200, Mpumalanga, South Africa

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