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Sunday 4 January 2015

Gluten Free Lentil Dhal

Ingredients


  • Lentils (double check they are gluten free & not cross-contaminated)
  • Stock cube (again check gluten free)
  • Onions x2
  • Butter (small knob)
  • New potatoes (500g-ish)
  • Kidney Beans (1 tin)
  • Fresh ginger (thumbs worth)
  • Garlic x3
  • Garam Masala (x1 tbsp)
  • Fenugreek (x1 tsp)
  • Rice

Put the lentils into a pan of cold water (half-full) and let it come up to simmer, cook them for about 10 minutes, or until they expand in the pan. Meanwhile start chopping the onions and dicing the potatoes into 1cm chunks. Turn another hob onto a medium heat and place a decent sized pan onto the hob, drizzle in some olive oil and add the butter. Once the butter has melted place the onions into the pan and let them brown slightly, then add the potatoes and cook for a further 5 minutes. Meanwhile chop the ginger and garlic as finely as you can and drain the kidney beans. Boil a full kettle. 

When the lentils have had 10 minutes or so and they have expanded, drain the lentils in a sieve and run some cold water over them, then rest the sieve (with the lentils still in) on the pan that was used to boil them to catch any excess fluid.

Now add the ginger and garlic to the onions and potatoes, let them cook for a minute or two, then add the spices (garam masala and fenugreek), again let them cook in for a few minutes. Add the lentils and kidney beans to the main pan, then add enough boiling water to cover all the ingredients, add the stock cube and mix well. Add salt and pepper. Leave the dhal for about 15 minutes to simmer, stir occasionally. 

Keep an eye on the liquid in the dhal to make sure it doesn't run too low and stick to the bottom of the pan

When the timer goes off boil up a full kettle and put some rice on. Once the rice is done try the dhal to check the seasoning and then serve and enjoy!

Feel free to add any spices you like...