Lentils with Tamarind and Dates

by Nigella

Introduction

I love this combination of earthy lentils, sour tamarind and sweet dates. It's so full of tang and flavour that you really need eat nothing else with it, save some couscous, quinoa or rice.

For US cup measures, use the toggle at the top of the ingredients list.

I love this combination of earthy lentils, sour tamarind and sweet dates. It's so full of tang and flavour that you really need eat nothing else with it, save some couscous, quinoa or rice.

For US cup measures, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2-4

Metric Cups

1 tablespoon olive oil or vegetable oil
2 teaspoons cumin seeds
1 x 3 centimetres piece of fresh ginger (peeled and grated)
2 cloves garlic (peeled and minced)
200 grams red lentils
3 tablespoons tamarind paste from a jar
75 grams soft dried pitted dates (each one scissored into 8 small pieces)
2 bay leaves
3 sprigs of fresh dill (chopped)
1 tablespoon pomegranate seeds

1 tablespoon olive oil or vegetable oil
2 teaspoons cumin seeds
1¼ inches piece of fresh gingerroot (peeled and grated)
2 cloves garlic (peeled and minced)
1½ cups red lentils
3 tablespoons tamarind paste from a jar
10 soft dried pitted dates (each one scissored into 8 small pieces)
2 bay leaves
3 sprigs of fresh dill (chopped)
1 tablespoon pomegranate seeds

Method

Heat the oil in a heavy based pan that has a lid and fry the cumin seeds for a few seconds. Add the ginger and garlic and stir for another minute or so.
Add the lentils to the pan, stirring them into the cumin, ginger and garlic, then spoon in the tamarind paste and pour in 750ml/3 cups of freshly boiled water.
Tip in the chopped dates and the bay leaves and bring to the boil.
Clamp on the lid, turn the heat down to very low and simmer the lentils for about 30 minutes, by which time they should have absorbed most of the liquid and will be soft.
Serve with rice or couscous as desired and sprinkle the lentils with dill and pomegranate seeds.

Heat the oil in a heavy based pan that has a lid and fry the cumin seeds for a few seconds. Add the ginger and garlic and stir for another minute or so.
Add the lentils to the pan, stirring them into the cumin, ginger and garlic, then spoon in the tamarind paste and pour in 750ml/3 cups of freshly boiled water.
Tip in the chopped dates and the bay leaves and bring to the boil.
Clamp on the lid, turn the heat down to very low and simmer the lentils for about 30 minutes, by which time they should have absorbed most of the liquid and will be soft.
Serve with rice or couscous as desired and sprinkle the lentils with dill and pomegranate seeds.

Additional Information

MAKE AHEAD / STORE:
Cover and refrigerate cooked lentils for up to 3 days or freeze in a resealable container for up to 3 months. Reheat in a saucepan until piping hot, adding a splash of water if necessary. Reheat only once.

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What 3 Others have said

This is absolutely delicious, the 2 of us finished it all!!

Posted by Dawnel on 2nd December 2015
You could also add fenugreek or spinach leave and pumpkin or squash for a heartier version. and once cooked you could whirr it in a mixer for a smooth consitency

Posted by poojitrix on 1st December 2013
Delicious recipe, a nice variation on plain dhal.

Posted by samidasilva on 14th January 2013

Introduction

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Method

Additional Information

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