We made this delicious lentil dahl from Pakistan with Benish and Iram and served it with rice and a super tasty salad. Lovely flavours and a great warming dish. Here’s how we made it…
Ingredients
Basmati rice, brown or red lentils, onions, tomatoes, ground coriander, fresh coriander, green chilli, cumin powder, turmeric, chilli powder.
1. Slice the onions and tomatoes.
2. Wash and soak the lentils. Simmer for 15 -20 minutes with a little onion and the tomatoes.
We had red lentils which cooked in around 15 minutes. Brown lentils, which are whole grain, have even more flavour and need soaking for an hour before cooking or cooking for a little longer.
After a few minutes, add 2 tsp turmeric, 2 tsp cumin, 2 tsp chilli powder, 2 tsp ground coriander. a little garlic. Season with salt.
3. Meanwhile, cook the rice, with a pinch of salt, a cinnamon stick, 3 or 4 cloves, 1tsp cumin seeds and a little oil to stop the rice clumping together.
4. Towards the end of the cooking time of the Dahl, add the chopped coriander.
5. Make a Tarka by frying onion, garlic, green chilli in oil until crispy, stir through the dahl.
6. The salad was made by chopping, lettuce, cucumber, tomato, lemon and onion.
Thank you Benish and Iram.
If you would like to join us at Pass it On or to share a dish that you love, contact Caroline Elliott in school or email Room17@allertonceprimary.com