Updated: Aug 6
Vegan/vegetarian. Great to freeze and enjoy on busy work nights. Good Value.
Ingredients: (6 portions)
1 Peeled Carrot
1 Peeled Large Brown Onion
1 Large piece of peeled Ginger
4 Garlic Cloves
Coriander & Parsley (stems and bunch)
(TIP- Adjust the following ingredients to your taste- this is your dahl!)
1 tbsp Cumin Seeds or Ground Cumin
1 tbsp Mustard Seeds
1 tbsp Turmeric
Chilli powder-to taste
1 tbsp Garam Masala
2 tbsp oil or ghee
350g Red Lentils
400ml Coconut Milk
1.5ltr Vegetable Stock
Set the lentils, coconut milk and stock aside.
Blitz all the other ingredients in a food processor to make a paste.
In a large pot, fry paste in oil until fragrant.
Add lentils, coconut milk and stock, while stirring.
(At this stage you can reduce the vegetable stock and increase the coconut milk
if you would like a richer dahl. After all it is YOUR dahl!)
Cook gently until lentils are tender, stirring occasionally, for about 90 minutes.
Chef tip: Do not let the lentils come to the boil, simmer very gently.
Add cooked potatoes or cauliflower.
Add a squeeze of lime, chopped coriander & parsley before serving with rice or quinoa.