Winter Recipe: A delicious & Versatile Dhal – By Lucy Andrews
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- 7 December 2020
This recipe is cheap, convenient and easy to make, freezes well, and that’s good for you. This dhal is a great way to use up bits and bobs of left over veg and by using frozen garlic and ginger, it’s a great stock cupboard dinner. It’s calming on the stomach, warming on cold days, and it can be cooked in various ways.
Ingredients:
2 tbsp Coconut / Vegetable oil
2 Onions, finely chopped
10 tsp Curry powder (use mild/hot as you prefer)
3 tsp Frozen chopped garlic
4 tbsp Frozen chopped ginger
200g Red lentils, rinsed
800ml Vegetable stock
400ml Coconut milk
Optional – four small handfuls of left over veg like spinach, beetroot, peppers, cooked broccoli, aubergine, courgette
Method:
1. Heat oil in a non-stick pan.
2. Add onions and fry for 3-4 minutes, until starting to soften.
3. Add garlic, ginger and spices and cook for 1-2 minutes.
4. Add lentils and stock, stir.
5. Simmer uncovered for 10 minutes.
6. Add coconut milk, stir and simmer again for 10 minutes.
7. If using, add veg here and simmer for a final 5 minutes.
Options:
– to cook without oil, use one ladle of water to cook the onions
– use low fat coconut milk if you wish
– use more water to achieve a soupier consistency. Your preference
– in the picture, I added leftover peas, sweetcorn and carrot to the kids’ portions and spinach to the adults. I also had mango with mine
– topping dhal with fresh salad like tomato and grated carrot, dried fruit like dates and sultanas, and nuts or seeds gives a great contrast in texture
– add 2 tbsp lemon juice and 1 tsp turmeric for a wintery boost
– freeze unused herbs. Coriander is perfect for this dish – simply sprinkle in at the end of cooking
– there’s unlimited variations with this dish so don’t be shy, you can’t get it wrong!
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