Breadcrumbs | Cauliflower Sweet Potato Mushroom Curry | Vegan Spice Shepherd’s Pie | Winter vegetable curry | Wholemeal bread | NoCrab Cakes with Chilli Lime Dip | Red Lentil Dahl | Puri | 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 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 3 tsp Cumin Seeds |
| 1 tsp Salt |
| 2 tbsp Turmeric |
| 2 Fresh Chillies, for garnish |
| 2 Garlic Cloves, chopped |
| 250 g Red Split Lentils |
| 1 lt Vegetable Stock |
| 1 tsp Dried Mint |
| 2 Limes |
| 1 Lemon |
| 2 tbsp Olive Oil |
| 1 tsp Cumin Seeds |
| 1 Garlic Cloves, finely sliced |
| ¼ tsp Cayenne Pepper |
| 1 tbsp 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. |
| Now 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). |