Lentil Dhal recipe

23rd September 2019

This week the UN Climate Action Summit takes place in New York. In Manchester we thought we would use the opportunity to encourage people to think about their own climate action and share a few ideas. We are starting with our diet – as reducing meat and dairy is one of the biggest ways to reduce your carbon impact.

For more on sustainable food see the Sustain website. Also see the BBC’s food calculator to help make changes to your diet.

The recipe we have chosen is Lentil Dhal – simple and cheap to make, low carbon and delicious !

Ingredients
2 medium onions
7oz red lentils (washed)
1.25 pints of water
1 flat tablespoon or to taste cumin seeds (ground with pestle/mortar)
1 flat tablespoon or to taste coriander seeds (ground with pestle/mortar)
Tumeric
Cider vinegar
Salt / Pepper
Olive oil

2-6 cloves garlic – chopped finely
1 flat tablespoon or to taste coriander seeds (ground with pestle/mortar)
1 chilli (red or green) – deseeded and sliced finely

Directions
Fry the onions in a little olive oil
Place cumin, coriander, tumeric, salt and pepper into a bowl add cider vinegar to make a paste.  Leave to sit for a while.

Once onions are cooked – add spice paste and fry for a little longer.  

Add lentils and fry for a little while
Add water and cook for 20 mins or so.  Depending on whether you like thick or sloppy dahl add water.

When Dahl has cooked, take the remaining ingredients -chilli, garlic
and ground coriander seed and fry in a small pan with olive oil – until garlic starts to go brown.

Pour mixture onto top of lentils (stir in)
Add fresh coriander to taste and serve with rice, or Indian breads