Ginger & lime pickle dhal
Fry the onions in this punchy dhal slowly to add maximum flavour. Ideal for batch cooking, it will keep frozen for up to three months - perfect for busy weeknights
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp vegetable oil
- 1onion , finely chopped
- 3garlic cloves , finely chopped
- 1tsp cumin seeds
- 1tsp ground coriander
- ¼tsp turmeric
- 2x 400g cans green lentils , drained and rinsed
- 350ml reduced salt vegetable stock
- 3tbsp lime pickle
- 10g coriander , chopped, or torn
- naans , to serve (optional)
Instructions
Step 1
Pour the vegetable oil into a deep frying pan on a medium heat. Once shimmering, tip in the onion and cook for 15 mins until softened. Add the garlic, cumin, coriander and turmeric, and cook for 3 mins.Step 2
Pour in the lentils and stock, mix well and bring to the boil. Reduce to a simmer and leave to bubble for 15 mins, stirring occasionally. Stir through the lime pickle, coriander and some seasoning.Step 3
To freeze, leave to cool completely, then transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and begin to thaw on a low heat. Once it is mostly defrosted, turn up the heat to medium, stirring often, until piping hot. Serve with naans, if you like.