I love dahl and would often buy it for lunch as it was a super cheap and delicious option. However now that I'm not working in the city it's been ages.
I was given a boxset of world cookbooks and discovered a recipe so decided to give it a go. I altered the recipe to fit what I had in the house, but was pretty impressed.
Since it was so simple and quite versatile, as in you can mix it up a bit with whatever vegetables and spices you have, I thought I would share it with you.
Plus sometimes it's just nice to have a meal that has no meat, no dairy, no carbs etc but still is super filling.
Enjoy xx
Ingredients:
1 cup of lentils (I used red lentils, the recipe did call for yellow split peas so go with what you have)
1 onion chopped
1 bay leaf
600ml water
1 tbsp of coconut oil (of course you can use rice bran oil or any other veg oil)
1/2 green capsicum chopped
1 zucchini chopped (you can add whatever veg you want at this point)
1 clove minced garlic
1 tsp minced ginger
1 tsp ground turmeric
1 tsp ground coriander seeds
1 tsp ground cumin
1 tsp dried chilli flakes
1 tsp curry powder (here is where you can mix it up with whatever spices you have)
1 chopped tomato
1/3 can chickpeas
Method:
Put the lentils/split peas, 1/2 the chopped onion and the bay leaf in the water in a covered pan and simmer for 20 minutes. Season lightly towards the end (I believe you're not meant to season at the start as it makes the lentils tough).
In another pan fry the left over onion in the oil until translucent. Add the capsicum and zucchini, and after a few minutes add the garlic and ginger. After another minute add the spices you are using.
Add the contents of the lentil pan, tomato, chickpeas and a little more water if needed. Cover and simmer for 10 minutes. Add extra seasoning if required. Garnish with coriander and serve with flat bread.
What take-away food have you been too scared to make at home?
