Recipe of the Week

Beautiful Lentil Dahl

This is possibly the best lentil dahl I’ve ever eaten. We prepared it for a retreat and it was definitely a winner among the guests. Warming, nourishing and full of fantastic aromas. A great Winter warmer.

Dhal: Lentil Puree

1.75 cups of red or yellow lentils
2 teaspoons of salt
1 teaspoon of tumeric
2-3 dried chillies
4 cups of water
2.5 cm of fresh ginger
3-4 garlic cloves (or replace garlic and onion with .5 teaspoon of asefotida)
1 large onion
2 tablespoons ghee (or coconut oil)
2 medium tomatoes finely chopped
1.5 teaspoon garam masala
fresh coriander

Wash lentils thoroughly, drain and place in a saucepan with the salt and tumeric. Add the whole dried chillies and water, cover and bring to the boil. Reduce heat and simmer for about 12 minutes until softened, skimming the surface from time to time to remove the froth and particles of broken lentils.

Combine the peeled ginger, garlic and onion in a food processor or blender and chop finely. Fry in ghee (oil) for 3-4 minutes, then add the chopped tomatoes and curry spices and fry for 2-3 minutes.

Add the fried onion mixture to dhal, taste for salt and simmer for 2-3 minutes. Garnish with a sprinkling of chilli powder and chopped coriander.

Serve with brown rice (or cauliflower rice) and yoghurt.
Serves 6