Place lentils, ginger, bay leaves and cinnamon in a large saucepan
with 3 cups of cold water. Bring to the boil, reduce the heat to
medium and simmer, stirring to prevent sticking for 10-12 minutes.
Discard spices and set aside.
Heat the butter in a large frying pan over a medium high heat. Add
the onion and cook for 3 minutes. Stir in the garlic, turmeric,
cumin, garam marsala and chilli flakes and cook for a further
minute or until fragrant. Stir in the lemon juice and season to taste
with salt.
Add the lentils to the pan and mix well. Cook for a further 3
minutes, stirring constantly. Remove from the heat. Serve hot with
naan bread or pappadums.
Originally Submitted
4/6/2014
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