Tag: red lentils

Red Lentil Dal with asafoetida

This is a very basic dal. The main message is, use four times as much water as the weight in lentils, then when the lentils are cooked and salted to taste, fry the spices in oil, and stir in. It is an excellent side-dish. 

I get a lot of my spices by mail order from seasoned pioneers, such as the asafoetida in this dish. 

INGREDIENTS:

  • 200g red lentils 
  • 800ml water
  • 1/2 tsp turmeric
  • 3/4 tsp salt
  • 2 tbsp oil or butter
  • 1/8 tsp asafoetida
  • 1 tsp cumin seeds
  • 1-2 hot whole dried chillies
  • 1 shallot, in slivers

METHOD:

  • Put the red lentils in a saucepan with the water, bring to a simmer, cover and cook for around 30 minutes until the lentils are breaking up. Check from time to time and stir to prevent the dal from sticking. Turn of the heat, and stir in the salt when the lentils are broken up. 
  • Pour the oil/ghee/butter into a small pan, and bring to a medium high temperature. Add the asafoetida, then cumin and then the peppers in that order, stirring once before each addition. As soon as the spices start to darken, add the shallot, cook until that starts to colour, and then pour into the cooked dal. Stir to mix and then serve. 

Dal, by itself, is a great light meal with a bit of nan bread to scoop it up. It is also excellent as a side dish in a more substantial meal, served in a small bowl. 

Spicy lentil and bulgur wheat soup

This is a Turkish dish, very quick and simple, from Anatolia. There are several variations, depending on the region. Essentially, it is a thick lentil soup flavoured with mint, red pepper flakes and olive oil. I find it is better with bulgur wheat added. 

INGREDIENTS:

  • 300g red lentils, rinsed
  • 1 onion, finely chopped
  • 2 cloves of garlic, chopped
  • 4 tbsp bulgur wheat, rinsed
  • 2 litres of water 
  • 4 tbsp tomato paste
  • 1 tbsp red pepper paste (I buy this online and freeze it in portions)
  • 2 tbsp olive oil
  • 1 tbsp dried mint
  • Juice of 1/2 lemon, or to taste
  • salt and pepper
  • 1 tsp red pepper flakes
  • Another tbsp extra tasty olive oil

METHOD:

  • In a large soup pan, heat 2 tbsp olive oil, and fry the onion over a medium heat for a couple of minutes. 
  • Add the chopped garlic, and fry, stirring, for another minute. 
  • Add the lentils and the water and bring to the boil, and cook for around 30 minutes. 
  • Stir in the bulgur wheat, tomato paste, red pepper paste, dried mint, red pepper flakes, salt and pepper. Cover and cook for another ten minutes, until the bulgur wheat is cooked. Add water if the soup appears too thick. When the bulgur wheat is cooked, give the soup a whisk with a large beater to mix well.
  • Add the lemon juice and adjust the seasoning. 
  • To serve, add a swirl of olive oil and a garnish of mint and red pepper flakes.