Dal is a Northern Indian dish and one of my absolute favourite dishes. It is hearty and super tasty. For vegetarian the lentils are a great source of iron, protein, folate, manganese, dietary fibre, phosphorus and copper.
Normally dal like many dishes has onions, this recipe doesn’t have any onions or garlic, which has the added benefit of making the dish quicker and easier to make.
The result is a healthy, nutritious meal that you can make easily. It is creamy and very satisfying.
- 1 cup of dried red lentils
- 1 cup tinned coconut milk
- 1 small tin chopped tomatoes
- 1 tbs coriander powder
- 1 ½ tbs cumin powder
- 1 tsp turmeric powder
- ½ tsp ginger powder
- ½ tsp salt
- ½ tsp coconut sugar
- Optional 1 small dried red chili (add to your spice levels)
- 1 cup frozen spinach
- * I use a dry cup measure for all my measuring (liquid and dry)
- Rinse the red lentils in cold water and drain.
- Place the red lentils in a large pot with 2 ½ cups boiling water.
- Put on medium heat for 10 minutes, after 10 minutes use a metal spoon to skim the frothy scum that will be forming on the surface of the boiling water.
- Place the lid back on and continue to boil for another 5 minutes or until most of the water has gone.
- In a pan add the finely sliced chili (if your adding spice) with 1 tsp olive oil and cook for 1 minute, then add the remaining ingredients, give a quick stir and cook for 1 more minute.
- Add this to the pot of lentils and cook on low heat for 10 more minutes, then serve.
* With endives to dip in and scoop up the dal
* With lentil dosa wraps
* With rice
* Amazing with my Battered Aubergine Dish (recipe coming soon)