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Dal, daal, dail, dhal, or dahl? (pronunciation: [d̪aːl]) There are many ways to spell ‘dal’ – a term for dried, split pulses such as lentils, peas and beans – a staple food across many countries, including the Indian subcontinent.

Red lentil dal is a quick, simple, hearty meal. Red lentils need less cooking time than other types of lentils and they break apart when cooked, which is perfect for this dal recipe. This particular recipe is adapted from BBC Good Food:

Ingredients

• 1 tbsp sesame oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• thumb-sized piece ginger, peeled and finely chopped
• 1 red chilli, finely chopped
• 1 ½ tsp ground turmeric
• 1 ½ tsp ground cumin
• 2 sweet potatoes (about 400g/14oz), cut into even chunks
• 250g red split lentils
• 600ml vegetable stock
• 80g bag of spinach
• 4 spring onions, sliced on the diagonal, to serve
• ½ small pack of Thai basil, leaves torn, to serve

Method

1. Heat the oil in a wide-based pan (with a lid)

2. Add the onion and cook over a low heat for 10 minutes, stirring occasionally, until softened

3. Add the garlic, ginger and chilli, cook for 1 minute

4. Add the spices and cook for 1 minute

5. Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated in the spice mixture
6. Tip in the lentils, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 minutes until the lentils are tender and the potato is just holding its shape

7. Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top with the spring onions and basil to serve.

Enjoy!

See also:

• Curry by Lizzie Collingham
• Anglo-Indian Food and Customs by Patricia Brown

https://www.youtube.com/watch?v=oEjq4_pLNgI

Interact with the Anglo-Indian Project

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