Serves 6, 30 mins
Batch Cookable, Freezeable
Ingredients:
3 cup red lentils
2 knobs vegan butter
1 tbsp turmeric
1 tsp cumin seeds
1 tsp black onion seeds
1 tsp fenugreek seeds
1 tsp garam masala
1 tsp ground coriander
1 white onion, finely chopped
3 cloves garlic, finely sliced
thumb-sized piece of fresh ginger, finely grated
2 fresh green chillies, finely sliced (remove seeds if you want to keep the heat down)
4 tomatoes
1 can of coconut milk
200g spinach
Salt to taste
Juice of 1 lime
To serve:
Toasted pumpkin seeds
Fresh coriander
Sweetcorn bread (recipe coming soon)
Pickled onions (recipe coming soon)
Preparation:
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Firstly, place your lentils into a pan and cover with water. You need just enough water to come to about 2-3cm above the lentils.
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Bring the lentils to the boil, add half the butter and turmeric, then cover and allow to simmer.
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Meanwhile in a dry saute pan, gently toast cumin seeds, fenugreek seeds and black onion seeds.
Be careful not to burn them, just toast for about 2 minutes until the seeds start to give off a fragrant smell, then remove and set aside. -
In the same pan add the other half of the butter and gently fry the garlic, onion, chillies and ginger.
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Once the onion is soft and translucent, add the tomatoes. Cook on a high heat until any water from the tomatoes has reduced and you are left with a paste consistency.
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Now add toasted seeds and remaining spices. Cook for about 5 minutes on a medium heat and then add coconut milk.
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Simmer of a low heat until lentils are ready.
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Give your lentils a good stir, they shouldn’t be too runny. They should be more like a thick porridge consistency. If they’re too thick, feel free to add a little more water whilst they’re cooking. You’d be surprised how quickly they can thicken up.
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Once your lentils are cooked, pour them into your saute pan with your coconut aromatic mixture.
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On a low heat, add spinach until it is wilted and stir through your Dahl.
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Taste and add the juice of 1 lime and salt to taste.
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Serve and top with fresh coriander and toasted pumpkin seeds.
