Red Lentil Dal

Name: Red Lentil Dal
Cook time: 25 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 2 litres vegetable stock or water; 500 g dried red lentils; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp paprika; 1 tsp chilli flakes (optional); 1 tsp fine sea salt

Serves 6–8

Cook: 25 mins

Serves 6

1 x 360g jar Ballymaloe 100 Recipe Sauce

2 litres vegetable stock or water

500 g dried red lentils

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp paprika

1 tsp chilli flakes optional

1 tsp fine sea salt

Method

Step 1

Pour the Ballymaloe 100 Recipe Sauce into a large saucepan. Pour some of the stock or water into the jar and swish it around to catch any sauce still clinging to the sides, then pour that into the saucepan along with the rest of the stock or water.

Step 2

Add the dried red lentils, spices and salt.

Step 3

Bring to boil, then reduce the heat and simmer for 20 minutes, uncovered and stirring occasionally, until the lentils are cooked but haven’t completely broken down.

Chef's Tips

Ladle the dal over boiled basmati rice, then garnish with chopped fresh coriander (if using). Serve with lemon or lime wedges for squeezing over for a little burst of freshness and warm naan or poppadums on the side.

Serving Suggestions & Notes

Note: The dal will be a bit thin, but that’s the authentic way to serve it, as it’s meant to be soaked up by the rice.