Breadcrumbs
| Vegan Dhansak
| Murgh Makhani
| Thai Sticky Tofu
| Bhatura
| Mushroom Bhajii
| Red-Hot Chilli
| Rice and Beans
| Lemon and Lime Dahl
|
Lemon and Lime Dahl
A simple and healthy dish with a fiery kick from SpiceTheWorld



Serves 6 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 40 Minutes

Ingredients |
3 Tablespoon Vegetable Oil |
1 Onion, finely chopped |
3 Teaspoon Cumin Seeds |
1 Teaspoon Salt |
2 Tablespoon Turmeric |
2 Fresh Chillies, for garnish |
2 Garlic Cloves, chopped |
250 Gram Red Split Lentils |
1 Litre Vegetable Stock |
1 Teaspoon Dried Mint |
2 Limes |
1 Lemon |
2 Tablespoon Olive Oil |
1 Teaspoon Cumin Seeds |
1 Garlic clove, finely sliced |
¼ Teaspoon Cayenne Pepper |
1 Tablespoon Coriander Leaves |
Method |
To make the dal gently heat the oil in a large deep pan |
Add the onion and slowly fry for 10 minutes. |
Add the cumin salt turmeric chillies garlic cloves and cook for 2 minutes. |
Add the lentils stock and mint. |
Bring to the boil and simmer for 30 minutes add more stock if required. |
Stir occasionally. |
Add the majority of the lime and lemon juice but reserve some to garnish. |
To make the dressing gently heat the olive oil. |
Then add the cumin, garlic and cayenne pepper. |
Cook for 30 seconds only then remove from the heat. |
To serve place the dal into a serving dish and spoon swirls of the dressing over the top. |
Add the lemon and lime zest the reserved chilli slices a little fresh coriander and the remaining lime and lemon juice (to taste). |