Annie’s Dahl
From Sabrina’s notebook. This recipe is from Annie. It is forgiving, adaptable, and improves if left to stand. Make it by feel rather than rule.
Ingredients
- 1 onion chopped
- neutral oil for frying
- ½ tsp chilli powder
- 2 cloves garlic crushed
- 1 Tbsp ginger grated
- 1 tsp coriander seeds ground
- 1 tsp cumin seeds ground
- ½ tsp turmeric
- ½ tsp fenugreek ground
- 1 bay leaf
- 2 tomatoes chopped (or tomato paste, or tinned tomatoes, or purée)
- 200 g lentils red or yellow or mung beans, or whatever is around
- water to cover
- 1 Tbsp garam masala a good spoon
- salt to taste
Instructions
- Wash the lentils thoroughly in cold water, changing the water 3–4 times.200 g lentils
- Soak the lentil in water for an hour – or longer if you have time. Do not add salt during soaking or cooking – it makes the lentil tough.200 g lentils
- Fry the chopped onion in a little oil until softened and lightly browned.1 onion, neutral oil
- Add the chilli powder, garlic, ginger, coriander, cumin, turmeric, fenugreek and bay leaf. Stir and let the spices cook gently.½ tsp chilli powder, 2 cloves garlic, 1 Tbsp ginger, 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp turmeric, ½ tsp fenugreek, 1 bay leaf
- Add the tomatoes. Cook until the oil separates out.2 tomatoes
- Add the soaked lentils. Cover with water.200 g lentils
- Cover the pot and cook until tender and slightly mushy, adding more water if needed.water
- When cooked, stir in a good spoon of garam masala. Taste for salt.1 Tbsp garam masala, salt
- Stir and serve.
Notes
- Always rinse lentils thoroughly before soaking, changing the water 3–4 times.
- Discard the soaking water, as it contains phytic acid and compounds that can cause bloating.
- Do not add salt during soaking or cooking, as it can toughen the lentils.
- Soaking helps release enzymes that break down complex starches and phytic acid, improving digestibility.
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