An easy recipe for an indulgent split red lentils dal, topped with crispy onions and cheese.
1 tbsp butter
1 tbsp olive oil
2 onions – sliced
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
½ tsp flaked chilli
210g/1 cup split red lentils
1 fat clove garlic – minced
½ cm ginger root – peeled and grated
3 cups vegetable stock
50g cheddar or other strong cheese – finely grated
Red chilli & fresh herbs to serve
- Place the butter and olive oil in to a large frying pan, and heat on a medium heat, once the butter is melted add the onions and a generous pinch of salt then fry, stirring frequently for about 20 minutes until the onions are sticky, reduced and golden.
- A little oil to the saucepan, and heat, add the spices and cook for a few minutes until fragrant. Add the lentils and cook for another minute.
- Add the lentils, ginger, garlic and 2 cups of the stock, adjusting the heat so the mixture is gently simmering. Put a lid on the saucepan and cook for 20 – 25 minutes stirring occasionally, and adding more stock if needed until the lentils are mushy and you have your desired consistency.
- Stir in half the cheese.
- Serve topped with the onions, remains of the cheese and sprinkled with slices of red chilli and fresh herbs.