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Dal

May 10, 2017

This is probably the best dal I've ever made and possibly even tasted? (that could be a lie, I could be high on dal right now).

This is just the perfect thickness, it's creamy, healthy, rich and because it uses red lentils it cooks up in 15 minutes. So you can definitely have this on the table within 30 minutes of walking through the door. I buy frozen paratha (not healthy but surprisingly dairy-free) for a real treat or serve it with brown rice and a salad. We chucked some baby spinach leaves on top of ours last night which was probably the laziest salad I've ever made. Is that salad? probably not.

NUTRITIONAL OVERVIEW

LENTILS are very low in calories, high in protein, B vitamins and dietary fibre (cholesterol lowering) and prevent sugar-levels from rising. They are rich in soluble and in-soluble fibre the latter of which is believed to be great for digestive issues like constipation and IBS. They're also a low fat source of iron. This dish contains dried spices like TURMERIC, CUMIN AND CORIANDER studies show that our bodies are better able to absorb certain nutrients when cooked with spices. No arguments from me!

 

 

 

 

 

 

 

 

 

 

Recipe

 

DAL (THE BEST DAMN DAL)

 

SERVES 2-4

PREP TIME 10 MINS   |   COOK TIME 15 MINS   | TOTAL 25 MINS

 

INGREDIENTS

1 cup red lentils (checked for stones and debris)

4 cups boiling water/ vegetable stock (I do half/half)

1 onion (chopped small)

5 cloves garlic (crushed)

1 large tomato (chopped small)

1" piece fresh ginger (peeled and matchsticks)

1-2 tsp salt (to taste)

Pinch of chili flakes (optional)

SPICES

2 tbsp madras curry powder

1 tsp turmeric

1 tsp cumin

1 tsp corainder

1/2 tsp ginger powder

METHOD

  1. Heat oil in a non stick pan (I use a wok) on a med-high heat and add your onions, cook until translucent then add your ginger. Add the garlic when the onions are just starting to brown. cook for one minute.

  2. Add the spices and dry fry stirring constantly for one minute or until the aromas are nice and strong.

  3. Add the lentils and chopped tomatoes and stir so everything is coated.

  4. Add the water/stock and bring back to the boil. lower to a simmer then cook for 12-15 minutes stirring often. Add the chili flakes now if using.

  5. When you're lentils are just about cooked add 1 tsp salt, stir and taste. Don't add any more salt until after blending (If you're not blending add more if desired).

  6. Use a stick blender to reach desired consistency OR place half dal in blender then add back to the pan to stir OR don't bother blending!

  7. Taste and add more salt if needed.

  8. Serve with a wedge of lemon (it is even more delicious with a squeeze of lemon)

 

 

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