Lemon & Lime Dal
Accompaniment
Food
Main Courses
Dairy-free
Gluten-free
Vegan
Vegetarian
The Vegetarian Society
6 Servings
Ingredients
3 tbsp groundnut oil
1 large onion, finely chopped
2 tsp cumin seeds
1 tsp salt
1 tbsp turmeric
2 fresh chillies, sliced thinly (reserve a few slices for garnish)
2 garlic cloves, chopped
250g red split lentils
1 ltr free-from vegetable stock
1 tsp dried mint
2 limes, zest and juice
1 lemon, zest and juice
2 tbsp olive oil
½ tsp cumin seeds
1 garlic clove, finely sliced
¼ tsp cayenne pepper
1 tbsp fresh coriander leaves
Method
- Heat the oil and add the onion and slowly fry for 10 minutes
- Add the cumin, salt, turmeric, chillies, garlic cloves and cook for 2 minutes. Add the lentils, stock and mint
- Bring to the boil and simmer for 30 minutes, add more stock if required. Stir occasionally
- Add the majority of the lime and lemon juice, but reserve some to garnish
- For the dressing: Heat the olive oil and add the cumin, garlic and cayenne pepper. Cook for 30 seconds only then remove from the heat
-
To serve, place the dal in a serving dish and spoon swirls of the dressing over the top. Add the lemon and lime zest, the reserved chilli slices, a little fresh coriander and the remaining lime and lemon juice (to taste).
Serve with rice, naan bread or chappati (gluten free if appropriate)
