McKenzie's Red Split Lentil Dahl

McKenzie's Red Split Lentil Dahl

With everything going on in the world right now, we wanted to get in touch and share some comforting, wholesome recipes from McKenzie's to help your readers cook with ease at home in the coming months, using simple ingredients they'll likely already have in their pantry. 

If you're finding it hard to purchase meat from the supermarket, pulses such as lentils, beans, and peas are a great substitute as they're a great source of protein and fibre with a long shelf life. 


Preparation Time: 5 minutes
Cook Time: 30 minutes
Serves: 4 (as a side dish)

1 cup McKenzie's Red Split Lentils
1 small onion, finely sliced
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 medium tomatoes, diced
1 tbs vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tsps Clive Of India Authentic Curry Powder
1 garlic clove, crushed
To taste, McKenzie's Australian Natural Sea Salt

Add the lentil, onion, turmeric, chilli and tomatoes to a saucepan and add enough water to just cover the lentils. Bring to the boil and simmer until lentils are soft, approximately 20 minutes. Add more water if required. Mash mixture and set aside.
In a frypan, heat oil and add seasoning ingredients. Fry until the flavour releases and mustard seeds start popping, approximately 3 minutes. Add to lentil mix, stir and season if required.

Serve with steamed basmati rice, wholemeal roti bread and sauteed broccolini.
Can also be made with McKenzie's Yellow Split Peas in place of red lentils.