As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 4 Servings
occasions
Lunch, Dinnerdairy ingredients
ButterLentil Dahl
INGREDIENTS
DIRECTIONS
1
Heat the heavy based saucepan over a medium heat, add the oil.
2
Add the cardamom, bay leaves, chilli and cumin and cook for 1 minute.
3
Add the garlic and ginger, and cook until golden.
4
Add the onion and cook until soft and caramelised.
5
Add the tomato and cook until it breaks down.
6
Now add the lentils, water, mustard and vegetable stockpot. Simmer over a very low heat for about 30-40 minutes until the lentils are softened.
7
Finish by adjusting the seasoning with salt, butter, juice and zest of lime, garnish with coriander and sliced chilli.
