Lentil Dal with Cucumber and Mint Raita

So, I learnt a new lesson this week. Dal doesn’t photograph very well. After an entire weekend in London of Ivy-free vodka and beer binging I was too impatient to to spend longer than approximately 5 seconds trying to take a flattering picture of my first proper meal in 3 days. Hangover hunger is scarily powerful. Evidently Ivy had a similar weekend because she wouldn’t even give me 5 seconds before inhaling her own dish.

I am in turmoil here guys. What is better, to post a recipe without photographic evidence at all or to post a picture that could potentially put you off eating dal EVER AGAIN? It kind of looks like baked beans…I really really really dislike baked beans. At best, you will just gently chuckle at my complete lack of photography skills. I actually enrolled in a photography course once, but never went back after the first session as I couldn’t face the judgemental glares after rocking up to the first session without a god damn camera. Fuckin’ pretentious hippies. I’m not bitter at all. Well, I’m sure if my sixteen year old self knew that I would be regularly taking photos of food to show off to people on the internet,I may have either thought twice about quitting or changed my entire life plan.

Anyway, here is the recipe. I definitely recommend making the raita alongside it as they taste delicious together and it is particularly good for anyone with a kiddo that isn’t too keen on spice. So please try it, it really is delicious, plus very cheap and easy to make. If it really is as gross as it photographs, then maybe I will eat nothing but baked beans for an entire week as some kind of macabre punishment.

Lentil Dal (serves 4)

200g yellow lentils

1 medium onion, diced

1 large garlic clove, minced

1cm ginger, finely chopped

1 tablespoon mild curry powder

1 teaspoon tumeric

1 teaspoon cumin

350ml vegetable stock

For the raita:

200g natural yoghurt

1 bunch of mint leaves, finely chopped

1/2 cucumber, grated

1/2 teaspoon cumin

Heat butter or groundnut oil in a large pan and add onion, frying for 4-5 minutes until browning. Add garlic and ginger and fry for a further 1 minute, then adding all the spices for another minute. Add the lentils and stock, stir, cover and simmer for at least 40 minutes until the lentils are very soft. Add water if necessary. For the raita, place the grated cucumber in a sheet of paper towel and squeeze out the excess water. Mix together all the ingredients in a bowl. Serve the dal and raita with wholemeal chapattis or a small serving of rice.

Ok, you ready?

Please just…

Image

I KNOW, I KNOW.

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