I’ve been working on my dahl recipe for ages.There has been a lot of tweaking to get it ‘just right’ and I finally feel that this is it! This is a wonderful, healthy, hearty meal which is great especially in winter. I usually make a big pot of it as it freezes really well. You can use any vegetables that you have in the house and the spiciness can be adjusted to suit the individual. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 tbsp fresh ginger, grated
- 1 tsp fresh turmeric plus 2 tsp turmeric powder
- 1 small red chilli, chopped with seeds removed
- 1 tsp cumin powder
- 1 1/2 tsp coriander powder
- 1/2 tsp paprika powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1/2 tsp chilli flakes
- 1 tbsp curry powder
- 1 cinnamon stick
- 3 cups mixed vegetables (I usually use sweet potatoes, pumpkin, zucchini, cauliflower)
- 1 cup red lentils (rinsed in water and drained)
- 2-3 cups filtered water
- 1/2 cup freshly chopped tomatoes
- 1 tin chopped tomatoes
- 2 tbsp Lemon juice
- 1/2 cup coconut milk
- 2 tbsp desiccated coconut
- 1 tin mixed beans
Ingredients
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Instructions
- Add olive oil to the pan, heat and saute onion, garlic, ginger and fresh turmeric until soft
- Add red chilli and all the spices and saute for approximately 1 minute
- Add all vegetables and lentils and stir until combined with spices
- Add 2 cups water and bring to the boil
- Lower the heat and cook for 10 minutes
- Add all tomatoes, coconut milk and mixed beans and cook for another 10 minutes, until lentils are soft and tomatoes are cooked. Add up to one further cup of water if necessary and if mixture becomes too thick
- Finally stir through lemon juice and desiccated coconut
Recipe Notes
Remove cinnamon stick before serving
Serve with rice, quinoa, salad and/or Indian Bread or poppadoms
Add a serving of coconut yogurt if too spicy
