This was supposed to be my first video blog………as you can see I failed miserably so here it is as a typed recipe.
I wasn’t actually planning on sharing this at the moment but one of my Facebook followers fancied giving it a whirl after seeing my weekly meal planning board I share on social media each Sunday, please follow the links below to follow the pages for regular updates.
I love this Dhal recipe as it is so versatile, you can keep it really child friendly and leave the chillies out all together, or just add a few. You can add sweet or white cubed potatoes or a handful of spinach, it really is up to you. I have kept the recipe very basic here though, it is Beau’s favourite curry and he loves it just as it is without the extras, although he is partial to a few pomegranate pips on the top.
Makes 6 portions, store in the fridge for up to three days, also freezes well.
Vegan and gluten free (without the naan or chapati).
- 3 carrots – peeled and sliced using the peeler
- 1 large onion – diced
- 2 cups of red lentils
- 1/2 thumb sized piece of fresh ginger – grated
- 3 cloves of garlic – crushed
- Small bunch of coriander
- A handful of chopped green chillies (optional)
- 1 heaped tablespoon of curry powder
- 800ml vegetable stock (plus extra water as needed whilst cooking)
- 1 tin of coconut milk (or tinned tomatoes as another variation)
- Salt and pepper to taste
- Juice of 1 lime
- 1 tablespoon Tomato Puree
- 1 tablespoon of coconut oil
- Heat the coconut oil in a saucepan
- Add the onions and garlic, fry till golden brown
- Add the shredded carrots, fry for 3 minutes
- Add the curry powder and fry for 1 minute
- Add the tomato puree, ginger, chopped coriander stalks (retain the chopped leaves) and lentils and stir well
- Add the stock and chillies (if you want a very mild dhal leave the chillies out, if you want a bit of heat remove seeds, chop finely and just add a few, for a smack you in the face dhal keep the seeds and throw as many in as you think you can handle)
- Stir well and simmer for approximately 15 minutes, stirring often and ensuring you don’t let the lentils dry out. Add a touch more water whenever you feel its drying out.
- Once the lentils have softened and most of the water has soaked in, add the coconut milk, stir well, season with salt and pepper and allow to cook for a further 5 minutes, stirring often.
- Taste the dhal, add further seasoning if needed.
- Remove from the heat and stir in the lime juice (never skip the Lime stage trust me) and the remaining chopped coriander.
- Serve with rice and naan or chapati, also yummy with sweet jacket potatoes.
Perfect Fluffy Rice
Follow the method in the video for perfect rice every time!
This is the rice cooker I use (link opens in new window): Amazon Microwave Rice Cooker