This delightful dahl recipe offers a perfect blend of aromatic spices and nutritious ingredients, making it an ideal choice for a wholesome, flavourful meal. The process begins by heating coconut oil in a medium stew pot, where a carefully selected mix of spices, along with salt and pepper, are gently sautéed until fragrant. This forms the flavour base of the dish. To this, finely chopped onions are added and allowed to soften under a covered pot, infusing them with the spice mix's aroma. This step ensures that every ingredient soaks up the rich, spicy flavours right from the start. Following this, fresh garlic and ginger are stirred in, adding layers of depth to the dahl's overall taste profile.
The body of the dish is then built by incorporating lentils, which are renowned for their health benefits and hearty texture. The lentils are thoroughly mixed with the spices before being bathed in a combination of vegetable stock and canned tomatoes. This mixture is left to simmer gently under a lid, allowing the lentils to cook evenly and absorb the surrounding flavours. After a period of simmering, the final touch is the addition of creamy coconut milk, which is stirred in and left to cook for a short duration. This not only imparts a velvety texture but also adds a subtle sweetness that balances the spices. The dahl is then ready to be served alongside organic brown rice and fresh spinach, with a final accent of lime juice elevating the dish's freshness. This recipe's simplicity makes it a fantastic choice for any day of the week, and it's particularly convenient as leftovers can be easily frozen for future enjoyment.
Dahl - 4 persons
1 big onion, finely sliced
3 garlic cloves, grated
3 cm fresh ginger, grated
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp curry powder
1 tsp garam masala
1 tsp chili flakes
Salt & pepper
150g red lentils
400 ml vegetable broth
1 can tomatoes, 400g
1 can coconut milk, 400g
Coconut oil, 2 tbsp
Step by step instructions
Add the coconut oil to a medium stew pot and add all the spices plus pepper and salt, when the spices are fragrant add the onion, put the lid on, 3/4 minutes. Then add the garlic and ginger and stir well, add a bit more coconut oil if necessary, 1 minute.
Add the lentils and stir well, then immediately add the stock and canned tomatoes, stirring well and leave on a low heat with the lid on for 20 minutes.
Then add the coconut milk, stir well and leave to slowly bubble for 5/7 minutes without the lid.
Serve with organic brown rice, some fresh spinach and a good squeeze of lime juice. This recipe is easy to make and incredibly flavourful. You can easily freeze leftovers for another day, if there’s anything left!
Comments