Dahl with us!

If you’ve been following our mealtime stories for a while, you’ll know that Dahl (a red-lentil version in our case) is a firm staple in our household. It’s easy and cheap to make, freezes great and is perfect for those empty-fridge days. And best of all: Mala absolutely loves it. 

Red Lentil Dahl

(serves 4)

INGREDIENTS

1 brown onion, diced

2 cloves of garlic, minced

1/2 inch of ginger, minced

2 heaped tsp ground cumin

2 heaped tsp curry powder

1 tsp coriander seeds (or can use ground coriander)

1 tsp garam masala 

1/4 tsp chilli powder (can omit)

Pinch of salt

1.5 cups of dry red lentils

1 can of chopped tomatoes

1 chicken stock jelly (or cube)

1.5L water

Any grated veggies of choice, e.g. 1 carrot + 1 small zucchini (can also use Broccoli stalk, cauliflower, capsicum, sweet potato, swede etc)

1/4 cup coconut cream

Oil for frying

METHOD

1. In a large saucepan, fry onion on med heat for about 2 mins until starting to go translucent

2. Add ginger and garlic, fry for about 1 minute (don’t let it get too brown)

3. Lower heat, add all your spices (incl salt), fry for 2-3 mins (skipping the cooking out of the spices will lead to a powdery aftertaste in your curry)

4. Add chopped tomatoes and lentils.

5. Add water and stock and whisk to dissolve (if using cube, best to whisk it into the water prior to adding to the sauce). The lentils absorb sooo much water , more than you think, so everything looks quite soupy to begin with. Don’t be afraid to add more water if the mix is getting too thick, You’re aiming for a final consistency similar to pancake batter.

6. Now add your veggies, if using.

7. Turn heat to medium and cover pot with lid. (Once it starts bubbling, turn down the heat to low).

8. Keep stirring every 10 mins or so as the lentils have a tendency to catch on the bottom. Add more water if the Dahl seems to be getting to dry but lentils still need more cooking time.

9. Cook for about 30 mins. Lentils are done when they no longer have a crunch, or when the white dot has disappeared in the middle.

10. Once finished cooking, add the coco cream to add that extra creaminess. Cook for another couple of minutes to heat through. (It’s also tasty without it if you don’t have any or don’t want to start a fresh can.)

11. Serve with rice and greek yoghurt.
(We also have ours with Indian mixed pickle 👇 which is a flavour explosion! Available from Countdown)

Enjoy!