| diana tencic
I love a Sunday cook up. It ticks all the boxes for me. Meal on the go, time saver and a saviour when it comes to late nights.
I love a good Dahl and in the past I have found it a challenge to make. I seem to struggle with all the amazing ingredients a traditional dahl has. I popped it on the back burner until recently.
I had a thought, why not go into an indian grocer and ask? Yep! I asked. amazing what happens when you ask for a little assistance.
So may I present to you my version of Dahl.
What you will need
1 teaspoon cumin seeds
4 small fresh curry leaves
4 cloves of garlic - one tablespoon of fresh ginger mash into a paste
1 teaspoon turmeric
1 teaspoon of coriander and cumin powder
1 teaspoon chilli flakes
salt and pepper
4 small heads of cauliflower chopped into bite size chunks
3 small heads of broccoli chopped into bite sizes chunks
1 Kale leaf thinly sliced
4 cups of lentil i use 2 of yellow lentils and 2 of red dried
prepare your lentils- clean your lentils by rinsing them under cold water twice, I do this with a strainer.
Pop in a pot over the stove top and fill with about 6 cups of water.
Cook on gently for about 20 minutes- test- they should be soft.
Now for the spices...
First drizzle some oil- dont laugh i use olive as i am not a fan of nut oils- in a heavy dish and pop in your cumin seeds.
Then add your onion and curry leaves.
Cook till onion is translucent.
Add your ginger and garlic paste.
Sprinkle in your turmeric, coriander powder and salt.
Add your broccoli and cauliflower and stir around making sure they ar coated with spices.
Add a tablespoon of ghee or butter
Add a cup of water and stir.
Pop your dahl in and then add 2 cups of water. You want to make sure it is just covering the dahl.
Cook for about 10 minutes on low heat making sure not to burn it.
If the water dries our add a little more say 1/2 a cup so you do not dilute the spices.
This is best eaten the next day or even on day 3!