This recipe is probably not the most traditional Dahl recipe you will find out there, but it is so so delicious. Although it is made from fresh ingredients rather than a Dahl mix you brought in packet from Woolies. The packet mixes can be filled with artificial colours and flavourings or extra unwanted salt. I only recently found fresh turmeric in my local grocery store ( BJ’s fruit and veg) and it is truly amazing in Indian dishes, it adds colour and earthy flavours. Turmeric has over 300 natural occurring components such as calcium, iron, zinc, fibre and curcumin. Turmeric is known to help with joint pain as it is a anti-inflammatory.
Lentils are cheap and easy to use- once you know how. They are a great source of carbohydrates and protein (our generation is obsessed with protein, I’ll save that talk for another blog post) . High nutrition and low in calories, lentils can lower cholesterol, prevent digestive problems, stabilise blood sugar level and increase energy levels. Lentils are the bomb.
ADD ZE GREENS. Adding cos lettuce or large spinach leaves to the dish is not only healthy (Folate, High Vitamin K and magnesium) replacement for the pappadum, but goes so well with the creamy dahl. Scoop some dahl into a leaf, wrap it up and munch it down with gratitude.
- 2 tbsp of coconut oil
- 1 large onion finely diced
- 4 cloves of garlic crushed
- 2 inches of fresh ginger diced up
- 1 inch of fresh turmeric. Turmeric powder is also fine
- 1 tsp of cumin seeds. Cumin powder is also fine
- 1 tbsp of garam masala
- Pinch of cayenne to add spice
- 3 cups of water
- 2 can of organic tomatoes
- 1 can of organic coconut milk
- 1 tbsp of tomato paste
- 1 ½ cups of dried red lentils washed and rinsed.
- Fresh chopped coriander
- Cooked basmati, brown rice or quinoa
- Lettuce or spinach
- Coconut yogurt
- Lime slices
- Cook up rice/quinoa by following packet instructions.
- Heat pan with coconut oil on medium. Add onion, garlic, ginger, turmeric, and cumin to the pan and cook for about 3 minutes or until fragrant.
- Add the water, canned tomatoes, coconut milk and tomato paste, stir in the lentils.
- Bring to the boil and then turn the heat down and let the Dahl simmer for around 25/30 minutes.
- Add garam masala and stir in. Serve with rice/quinoa and top with any of the topping listed above. ENJOY!