Dhal with Garlic and Herb Naan Bread

Posted: July 27, 2011 in Meatless monday

It may be Tuesday but after finding some lovely fresh coriander at the market and lentils at the food coop I was drawn to cooking up a batch of dhal. I have made Bill Granger’s recipe a number of times however decided to add some caraway seeds, cardamon pods and fennel seeds, all organic from the food coop. To extend it a bit further and also to add some vegies I also decided to pulse a carrot and potato. Here is my amended recipe. Here’s my tip don’t scratch your nose after cutting up chilli!


Recipe By: Bill Granger – Delicious Sept 05 pg 112, changed by KFerguson
Serving Size: 4
Cuisine: Indian
Main Ingredient: Lentils
Categories: Spicy, Side Dish, Main Dish

-= Ingredients =-
2 tablespoons Olive oil
1 each Red onion ; finely sliced
2 1/2 each Ginger ; peeled, grated
3 ea Garlic ; finely sliced cloves
1 each Green chili ; finely chopped
1 tspn Ground cumin
1/4 tspn caraway seeds
1/4 tspn fennel seeds
6 cardamon pods
1 cup Red lentils ; 250g
1 carrot finely diced
1 potato finely diced
1 tablespoon Lime juice ; to serve
1 bunch Coriander leaves ; fresh handful
4 each Naan bread ; to serve

-= Instructions =-
Heat a heavy based saucepan over medium heat and add oil. When hot, add onion, ginger, garlic, chilli, caraway and fennel seeds, cardamon pods, 1 teaspoon of sea salt and cumin, and cook for 10 minutes, stirring occasionally, until onion is soft. Add carrot and potato and cook for 3 minutes. Add lentils and 3 cups (750ml) of water and cook, sitrring occasionally, for 20 minutes over medium-low heat until lentils have dissolved. Remove from heat and stir through the lime juice. Top with the coriander leaves and serve with naan bread


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