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Dhal
at 22:21 25 Jan 2017

In a measuring jug, dissolve a vegetable stock cube, 1tsp of tumeric, 1sp of chilli powder with 600ml of water. Wash your red split lentils and add the amount of water to cover the quantity of lentils used in a saucepan. Cook them and stir in a saucepan until a sort of skin layer forms on top and the dahl is thick.

Then fry half an onion and 4 cloves of garlic finely chopped in corriander, cumin, cinnamon and garam masala (small quantities each) and pour the lentil mixture over and leave to simmer.

If you stir in fresh corriander and spinach that improves it a lot too.
As a uni student I;m very passionate about my dahl due to the quick cooking and cheapness of the meal to go along with the quantity being produced

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BlueyandCrazy98

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