Pakistani Spiced Lentil Dhal
A single portion of Pakistani cooking, ready in 28 minutes. Vegan. There's a kick to it.
Per portion
Calories from protein 11%, carbs 50%, fat 39%. Estimated from the ingredients.
Roughly £1.00 a portion.
Method
- 1
Rinse the lentils, then simmer with the turmeric, ½ tsp salt and 350ml water for 18–20 minutes until soft and breaking down (some packs say up to 25; add a splash more water if it gets too thick).
- 2
Meanwhile, fry the onion in a splash of oil for 10 minutes until soft and golden, adding the garlic for the last minute.
- 3
Stir the cumin and chilli flakes into the onions for 30 seconds, then stir most of this through the cooked lentils, keeping a spoonful of the spiced onions back for the top.
- 4
Warm the chapati in a dry frying pan or the microwave. Squeeze the lemon into the dhal, taste and add salt, then spoon the saved onions on top, scatter with the coriander and serve with the warm chapati.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/pakistani-spiced-lentil-dhal/
