This easy dhal recipe ticks all the boxes to most restricted diets. There is no dairy, meat, wheat, gluten, yeast, sugar, malt, sweet vegetables or caffeine in here. I have been making this version since 2005, when I heard chef Bill Granger speak to Kim Hill on Radio NZ. Thanks Bill.
2 tbsp olive oil
1 red/brown onion, finely sliced
2.5cm piece of fresh ginger, peeled and grated
3 garlic cloves, finely sliced
1 large green chili/chili flakes (decide how hot you want), finely chopped
1 tsp sea salt
1 tsp ground cumin
250g/1 cup red lentils (I rinse first)
1 tbsp lime/lemon
Heat oil in pot, add onion, ginger, garlic, chili, salt and cumin and cook for 10 minutes. Stir occasionally to prevent burning.
Add the lentils
Add the water. Cook for 20 minutes stirring occasionally.
Remove from heat and stir in lime juice.
Top with coriander leaves. Serve with rice and/or naan bread.
October 13, 2012 at 9:40 pm
Cheers! Looks easy. Why olive oil? ( No criticism intended, just curiosity)
October 14, 2012 at 2:06 pm
Bill Granger is the owner of this recipe so it’s his call to use olive oil. I have heard that heating olive oil ruins its nutritional value but I believe that means only if going beyond its smoke point. I saute vegetables in olive oil all the time but I’ve never deep fried with it (the only meal I make that requires deep frying is felafel and I use vegetable oil).
Olive oil is a healthy fat. It contains monounsaturated fatty acids, is easy to absorb and has no cholesterol. The Mediterranean has some of the lowest rates of cardiovascular disease, which is often put down to their high intake of olive oil.
Olive oil is my #1 choice and it’s used for everything, even massage oil!!!
Thanks for stopping by!!