Do you love a curry but can't afford a takeaway? Fear not, Freshers!
This quick and easy lentil dhal will fill the hole for now.
Is this an authentic recipe? Absolutely not. But it tastes fantastic, it's easy to make and it only uses one pan - so less washing up for you!
You can grab a bowl of this on its own, serve it with rice if you need the extra sustenance or you could serve it with grilled meat or tofu. Whatever your preference, you're going to want to save this one to make all winter-long.
Easy Lentil Dhal Recipe
Serves 2 on its own
Ingredients:
1 onion, chopped
1 pepper, chopped
100g red lentils (prepare as per bag instructions, usually just rinse with cold water)
2tbsp curry powder - add more if you like
1 x 400g tin chopped tomatoes
1 x 400g tin coconut milk
Method:
Heat up a little splash of oil in a large pan - don't get the pan too hot, use a medium-high heat. Add your chopped onions and a pinch of salt. Allow these to soften before adding in your peppers.
Once the veg is nicely soft, add your curry powder. You can add more or less of this depending on your personal taste but 2tbsp is a good start. Move it around the pan with a spatula so all the veg gets covered in flavour!
Add your prepared lentils to the pan. Give these a good stir so they start to soak up all of the flavour in your pan.
Open your tins of chopped tomatoes and coconut milk. Add them one at a time to the pan and make sure to give everything a thorough mix so it's all incorporated.
Increase the heat slightly until the dhal comes to a gentle boil - this means that it will lightly bubble. Once you see this happen, turn the heat down to medium-low and leave it to simmer for around 15 minutes. Stir it occasionally to make sure nothing sticks to the bottom.
You will notice the sauce begins to thicken and turn a deeper colour. If it thickens too much, you can add some water to the pan to loosen it up again. Once it reaches a consistency you like, give it a taste! Season with salt and pepper. Serve your lentil dhal and enjoy!
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