A warming, hearty dish full of flavour…
I am a huge advocate for recipes like this dhal that are versatile and have the ability to be made mild for the kids and then with a tweak of spices and toppings can be made adult friendly. This dhal is super easy, tasty and even our 4 kids under 7 enjoy it by the bowlful. This was a no-fuss meal put together quickly…just the way we roll.
- 1 Onion finely chopped
- 2 clove/tsp Garlic
- 1 Tbsp ginger
- 2 Tbsp Oil
- 1 tsp Turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 carrot finely chopped or grated
- 1 cup chopped Cauliflower or potato if you don’t have
- 1 cup red lentils*
- 1 cup boiling water
- 1 can chopped tomatoes
- 1/2-1 tsp salt (gradually season and taste)
- 1/2 can Coconut cream
- In a saucepan heat oil, fry off onion, garlic and ginger until soft.
- Add spices and cook for 1-2 mins stirring so they don’t burn.
- Add cauli, carrots, tomatoes, lentils, water, and coconut cream and continue to cook for a further 15mins until cauli and lentils are soft to bite, and liquid has absorbed. (Yellow lentils take longer than red)
- Add salt to season. Lastly stir through coconut cream.
- Serve with rice or mash or even chapatis as instructed below.
Top with a drizzle of yoghurt and seeds or get adventurous with diced jalapenos, fresh tomatoes and even some creamy feta. Random but works.
*You can substitute red lentils for yellow lentils + 3 cups water which take at least double the time to cook but are creamy and delicious. Or use 1 can lentils for instant option, but they will not cream up as well)
Serve with homemade Wholemeal Yoghurt Chapatis
• 1 cup wholemeal flour
• ½ cup natural yoghurt
• 1 tsp baking powder
• Pinch salt
Mix all ingredients with a fork. Roll out until thin and slice into pieces to cook. Cook each side on a frying pan with a little oil until browned.
Serve with soups or use as a pizza base. Optional step…but highly recommended!