Whilst I would say this is not an authentic dahl recipe, it works for me and so many of my clients as it's easy to prepare and incredibly delicious!
½ Red Onion – diced
2 garlic cloves – crushed
1cm ginger piece
Small amt of chilli (optional)
1 C red lentils (soaked in water overnight)
½ tsp garam masala
½ tsp turmeric
½ tsp brown mustard seeds
1 cube vege stock (organic, msg free)
1 can diced tomatoes
½ C coconut milk
1 cup of green leafy vegetables - chopped (spinach/silverbeet/kale)
Pepper to taste.
Lightly fry onions in coconut oil (or ghee), when they are almost done add chilli, garlic and ginger and fry for a few minutes ensuring they don’t burn.
Add spices and fry off to a paste for 30 seconds (also ensuring they don’t burn).
Add lentils and fry lightly, add tomatoes, vege stock and enough water just to cover lentils.
Cover and simmer for 20 minutes, stirring occasionally, add coconut milk and cook for another 5 minutes. Add greens and season lightly at the end.
Serve on a bed of rice or quinoa if desired.
Recipes to tempt your taste buds!