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Ginger & lime pickle dhal

Two servings of ginger & lime pickle dhal

Ginger & lime pickle dhal

Name: Ginger & lime pickle dhal
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 onion finely chopped; 3 garlic cloves finely chopped; 1 tsp cumin seeds; 1 tsp ground coriander; ¼ tsp turmeric; 2 x 400g cans green lentils drained and rinsed; 350ml reduced salt vegetable stock; 3 tbsp lime pickle; 10g coriander chopped, or torn; naans to serve (optional)

Helena Busiakiewicz

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 3 out of 5.2 ratingsRate

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Fry the onions in this punchy dhal slowly to add maximum flavour. Ideal for batch cooking, it will keep frozen for up to three months - perfect for busy weeknights

Freezable

Healthy

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 onion

finely chopped
3 garlic cloves

finely chopped
1 tsp cumin seeds
1 tsp ground coriander
¼ tsp turmeric
2 x 400g cans green lentils

drained and rinsed
350ml reduced salt vegetable stock
3 tbsp lime pickle
10g coriander

chopped, or torn
naans

to serve (optional)

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Nutrition: Per serving

kcal211
fat9g
saturates1g
carbs19g
sugars3g
fibre7g

high
protein9g
salt0.29g

Method

step 1

Pour the vegetable oil into a deep frying pan on a medium heat. Once shimmering, tip in the onion and cook for 15 mins until softened. Add the garlic, cumin, coriander and turmeric, and cook for 3 mins.
step 2

Pour in the lentils and stock, mix well and bring to the boil. Reduce to a simmer and leave to bubble for 15 mins, stirring occasionally. Stir through the lime pickle, coriander and some seasoning.
step 3

To freeze, leave to cool completely, then transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and begin to thaw on a low heat. Once it is mostly defrosted, turn up the heat to medium, stirring often, until piping hot. Serve with naans, if you like.

Recipe tip

Zhoug
If you have leftover coriander, try making zhoug, a Yemeni spiced herb paste. Blitz 30g coriander, 30g parsley, the juice of 1 lemon, 2 chopped green chillies, 1 garlic clove, ½ tsp cumin and 3 tbsp olive oil in a small food processor. Season well with salt and pepper and swirl over salads as a dressing.

Recipe from Good Food magazine, October 2024

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A star rating of 3 out of 5.2 ratings

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