Michael has never really liked lentils. He’s worked really hard to come to terms with them, and he found this recipe for red lentil dhal, which I made that same day:
Red Lentil Dhal
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Rinse a cup of red lentils.
Finely chop an onion and a couple of cloves of garlic. Optionally, add a couple of chopped green chillies.
Saute onion and garlic in oil (not olive oil, it will taste wrong in this recipe) or clarified butter. After a minute or two, add a teaspoon of turmeric powder, a half teaspoon of cumin powder and a quarter of powdered coriander seed.
When the onion is transparent, add the lentils and 600ml of water or stock, and salt. It’s ready when you have tasty yellow mush. Stir every now and then, it may stick.
I’ve added red peppers to mine, though the blonds inform me that I ought to have added them last minute, instead of cooking them into lovely, soft peppers. They thought the addition ought to be a counter point of crunch in a sea of soft, spicy lentils.
