I really didn’t know that a Dahl would last up to a week in the fridge until recently and since Im trying to be careful with regards to what I eat/buy I figured it may be a good idea to always have some on standby just in case. Plus the fact that they tend to be high in protein but low in carbs and fat pretty much makes it the perfect food for whenever you can’t be arsed to cook anything. I found the following recipe here but amended it slightly.
Detoxifying Lemon Dahl
250g Red Lentils
1 tin of chopped tomato
2 teaspoons of Turmeric
1 teaspoon of Hing (Asafoetida)
1 green chili (optional)
1 teaspoon cumin seeds
Coriander leaf to garnish (optional)
In on pan boil the lentils with the tinned tomato and double the amount of water (2 tins worth). In a separate pan, heat a tablespoon of oil and when hot, add the cumin seeds. They need to crackle and turn a little brown. Now add your chopped chili and take off the heat until your lentils are tender and cooked. Add the fryed cumin and chilli to the lentils along with the turmeric, hing (I added this because I found out it helps prevent farting and well everyone can agree that flatulence isn’t “a very ladylike practice” despite us all doing it) and salt. If you want to make this more of a soup then add more water or reduce to make it thicker . Towards the end when the dahl is a nice yellow paste, add the juice of one lemon and possibly the rind if you like (I did but I thought it was a bit too much). Add chopped coriander as a garnish.