The spices in this dahl are easy to find in most stores. If you prefer, you can substitute 3 tablespoons of a prepared curry powder for the spice mix, though if possible, I recommend trying the spice mix.
/ 250 ml uncooked red lentils
/ 45 ml dehydrated onions
/ 2.5 ml garlic powder
To cook: 4 cups / 1 liter water or vegetable stock
Place lentils, onions, garlic powder and spice mix in a jar. Cover and store until needed.
Best if used within 6 months.
Empty lentils into a medium saucepan. Add 4 cups water or vegetable stock. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes. Stir occasionally to prevent sticking.
Serve over rice or potatoes, or with flatbread.
1 tablespoon / 15 ml cumin
1-1/2 teaspoons / 7.5 ml coriander
1 teaspoon / 5 ml salt
1 teaspoon / 5 ml cinnamon
1 teaspoon / 5 ml ginger
1 teaspoon / 5 ml paprika
1 teaspoon / 5 ml turmeric
1/2 teaspoon / 2.5 ml mustard powder
1/2 teaspoon / 2.5 ml ground pepper