Simple, but sublime, dhal
Pulses play such a key role in a vegcentric diet. Chickpeas, split peas, beans and lentils are all packed with plenty of plant-based fibre and protein. Sometimes one wants to jazz them up with a few bells and whistles - Chickpea rockefeller..? Garlic, black cabbage and red lentil soup..? Roasted leek, fennel & white bean salad with vegan Caesar dressing..? But at other times only something simple and comforting will do, and this dhal is exactly that.
It’s nourishing and soothing on its own, but if you’ve got a few flavour hacks up your sleeve these can work wonders here! We adore a generous sprinkle of dukkah on this Dahl, as well as a few pickled chillies. We recommend a little drizzle of extra virgin olive oil on top - this adds to the unctuous, almost indulgent mouthfeel, and offers a hit of satiating healthy fat.
This recipe is the absolute ideal recipe for batch cooking - it’s better made in larger quantities and even tastier reheated. The dhal will last for up to 5 days in the fridge in a sealed container, just be sure to reheat it thoroughly. And get creative! We love using dhal as a soup/sauce hybrid of sorts… while it may sound a little random, it’s the perfect topper for a big bowl of roasted veggies when sprinkled with a few sweet curried seeds!
Prep time: 10 minutes
Cooking time: 60 - 75 minutes
This recipe serves 4-6 people.
Ingredients:
1 brown onion, finely chopped
2 stalks celery, finely chopped
1 red chilli / 0.5 teaspoon dried chilli flakes
2 cloves garlic
2 tablespoons coconut oil
1.5 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fenurgreek, optional
240g split red lentils
1 teaspoon flakey sea salt
500ml veg stock
1 tin organic chopped tomatoes
1 tin coconut milk
Large handful of fresh coriander
To serve (all optional):
Method:
Soak the lentils in cold water for 1-3 hours.
Finely dice the onion, celery and chilli, and crush or mince the garlic.
Gently heat the coconut oil in a large saucepan or casserole dish. Sauté the onions and celery etc. on a very low heat for 12 mins until soft and translucent. Add the chilli and garlic half way through.
In a small frying pan, dry-toast the spices on a very gentle heat for 2 mins. Dry toasting spices before incorporating them into a recipe helps to fully release their flavour. (If you’re using a combination of whole and ground spices toast these separately. Crush any whole spiced in a pestle and mortar if needs be.) Once toasted add the spices to saucepan.
Drain the lentils and rinse very well under running water. Add these to the saucepan, followed by the salt, veg stock, chopped tomatoes and coconut milk.
Have the lid ‘half on half off’, and simmer gently over a low heat for 45-60 mins, stirring often, until your dhal is fully soft and thick; most of the liquid content will be absorbed by the lentils.
Once cooked allow the dhal to rest for a few minutes before adding some freshly chopped coriander.
Serve with a drizzle of olive oil, a sprinkle of dukkah or sweet curried seeds, and a fresh squeeze of lemon. All ferments go very well too… particularly a curried turmeric sauerkraut, coming soon!
Your dhal will last in a Tupperware in the fridge for 5 days (reheat thoroughly) and will happily freeze for 4 months.
