Winter Vegetable & Lentil Dhal
Don't judge a dish by it's pic! 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. PS. Excuse the terrible image...dhal doesn't photograph well and this was a no-fuss meal put together quickly...just the way we roll.
- 1 Onion finely chopped
- 1 cup chopped Cauliflower
- 1 carrot finely chopped or grated
- 2 clove/tsp Garlic
- 2 Tbsp ginger
- 2 Tbsp Oil
- 1 tsp Turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup red or yellow lentils (or 1 can lentils and 1 cup water - quick version!)
- 3 cup boiling water
- 1 can chopped tomatoes
- 1 tsp salt
- 1 Tbsp honey
- 1 cup Coconut cream
- 1 cup frozen Peas (or spinach or brocolli)
- 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 and coconut cream and continue to cook for a further 20-30mins until cauli and lentils are soft to bite, and liquid has absorbed. (Yellow lentils take longer than red)
- Add honey for flavour, or 4-5 dates.
- Add peas (or chopped spinach, brocolli) with a few minutes left of cooking.
Serve with rice or mash or even chapatis below. We like to top ours with diced jalapenos, fresh tomatoes and even some creamy feta. Random but works.
Optional step...but highly recommended!
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.