Chilli & Garlic Dhal
Dhal is one of Indias most popular important staple dishes, and there is no surprise to why as it truly is comfort in a bowl. A great dish for anyone to have up there sleeves for those busy weeks where you’ve no time to do the shopping, it is very adaptable to what you’ve got in your cupboards. This vegetarian dish is perfect served with naan bread or rice and also goes really well as a side dish with meats. The fragrance of our Newgrange Gold Garlic & Chili oil has helped to lift this lentil dish and bring out all the other flavors that make it stand out.
4 tbsp Newgrange Gold Garlic & Chili oil
200g split red lentils
1 small onion, peeled roughly chopped
Fresh ginger, peeled and cut into a thumb size piece
1 mild green chilli
1 bunch fresh coriander
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
400g tin chopped tomatoes
Salt & Pepper
Wash the lentils until water is clear and not cloudy
Drain and soak in 250ml of fresh water for 30 minutes.
In a food processor add the onion, ginger, chilli, the stems from the fresh coriander and spices; turmeric, coriander and garam masala and a pinch of salt.
Pulse a few times in the processor to roughly chop and combine, ensuring you do not make into a paste.
In a saucepan add the Newgrange Oil over a medium heat and add the onion and spice mix. Stir and cook for ten minutes.
Add the tin of tomatoes and the lentils and water the have been soaking in and stir to combine.
Cover and simmer for 30 minutes until lentils have been fully cooked.
Sprinkle with coriander leaves and a dollop of yogurt and enjoy 🙂