Tag Archives: dhal

Recipe of the Week – 13th March 2017 – Red Lentil Dhal with Garam Masala Aubergines


A good dhal can be just as warming and satisfying on a cold day as a mug of soup, and this recipe is no exception, with the added bonus of having my favourite vegetable in it – aubergines! These provide a great variety of texture as well as little explosions if taste when you find one. Also, this is very easy to make, so no excuses!

Serves 6

Ingredients

600g red split lentils, rinsed

4 tbs sunflower oil

1 large onion, sliced

4 cloves of garlic, crushed

2 large aubergines, cut into 2cm dice

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1 litre good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

2 tsp garam masala

1 tsp ground turmeric

3 tsp cumin seeds

2 tsp ground coriander

Salt and pepper to taste

Method

1. Put the aubergine cubes in a large bowl, sprinkle with salt and leave to soften for 20 minutes. Rinse well and drain.

2. Meanwhile, in a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.

3. In a large frying pan, gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally. Add the aubergines and the garam masala, stir to coat well then simmer, covered, for a further 10 minutes.

4. Add the aubergine mixture to the lentils, stir well, then add the coconut milk.

5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.

Recipe of the Week – 31st October 2016 – Red Lentil Dhal with Pan-Fried Kale


This recipe is a fantastically warming and satisfying meal now that the evenings are getting colder and darker. This also works really well as a comforting soup, which I have been known to have straight out of a mug!

Serves 6

Ingredients

700g red split lentils, rinsed

4 tbs sunflower oil

2 large onions, sliced

5 cloves of garlic, crushed

2 large carrots, peeled and finely diced

300g kale, roughly chopped

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1 litre good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

1 tsp ground turmeric

3 tsp cumin seeds

2 tsp ground coriander

Salt and pepper to taste

Method

1. In a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.

2. In a smaller saucepan gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.

3. Add the onion mixture to the lentils, stir well, then add the chopped carrots and coconut milk.

4. Meanwhile place the chopped kale in a roasting tray and cook in a preheated oven at 200c for 10 minutes before adding to the dhal mixture.

5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.

Recipe of the Week – 17th August 2015 – Mung Bean Dhal with Kale

  
This recipe is a variation on one that I do in my cafe on at least a weekly basis, but used Mung Dal instead of Red Lentils, which provides a nuttier flavour and texture. Traditionally spinach is stirred in at the end, however I found that lightly roasted chopped kale gives this even more flavour and interest.

Serves 6

Ingredients

600g mung beans, soaked overnight, then drained and rinsed

4 tbs sunflower oil

8 cloves of garlic, crushed

4 large onions, sliced

1 green chilli, finely chopped

4 medium or large carrots, peeled and finely diced

2 sticks of celery, finely diced

300g kale, roughly chopped

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1500ml good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

Salt and pepper to taste

Method

1. In a large saucepan, add the stock to the mung dal and bring to the boil before simmering for 20 minutes.

2. In a smaller saucepan gently dry fry the spices for 1 minute before adding the oil, garlic, onions and chilli. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.

3. Add the onion mixture to the dal, stir well, then add the chopped carrots and celery.

4. Meanwhile place the chopped kale in a roasting tray and cook in a preheated oven at 200c for 10 minutes before adding to the dal mixture.

5. Simmer the mixture for a further 20 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.


Recipe of the Week – 22nd June 2015 – Lemon and Lime Dhal

 
This recipe is a nice variation on the standard red lentil dhal, with the citrussy (is that a word?) flavours of the lemon and lime giving this a fresh taste when combined with the coriander. I could (and have) eat loads of this!

Serves 4

Ingredients

300g red split lentils

1 large onion, finely chopped

4 tbs sunflower oil

2 tsp cumin seeds

2 cloves of garlic, crushed

1 tsp salt

1 tbs ground turmeric 

1 fresh chilli, sliced thinly 

1200ml good quality vegetable stock from bouillon 

1 tsp fresh mint, finely chopped

2 limes, zest and juice

1 lemon, zest and juice

Small handful of fresh spinach, roughly chopped

Small handful of fresh coriander, roughly chopped

 Method

1. Heat the oil in a large saucepan then add the onion and saute gently for 10 minutes. Add the salt, spices and garlic and cook for a further 2 minutes.

2. Add the lentils and stock then simmer for 25 minutes, stirring occasionally.

3. Stir in the mint and the lemon and lime juice and zest.

4. Finally stir in the chopped spinach and coriander and serve immediately with rice or naan bread.

 

Recipe of the Week – 16th March 2015 – Keralan Root Vegetable Curry with Mung Bean Dhal

I love making new curries and experimenting with different flavours, and recently I was looking for an alternative to rice or Naan. I then realised that I had some mung beans and after a bit of research found that a mung bean dhal is often used as a side in Indian cooking. I found that the nutty flavours of the dhal worked really well with this sweet coconutty curry.


Serves 6


Ingredients

Mung Bean Dhal

400g dried mung beans, soaked overnight

300ml water

1 x 400g can of good quality chopped tomatoes

1 small onion, diced

2 cloves of garlic, chopped

1 tsp turmeric 

1 tsp sea salt

1 tsp garam masala

Keralan Root Vegetable Curry

400g potatoes, peeled and cut into 2cm dice

1 large sweet potato, roughly chopped

300g red split lentils

6 tbs sunflower oil

1 red pepper, chopped

200g button mushrooms, sliced

2 large carrots, chopped

1 small onion, finely chopped 

2 cloves of garlic, chopped 

1 tsp chopped fresh ginger

1 x 400ml can of coconut milk

1 tsp sea salt

1 tsp turmeric

1 tsp garam masala


Method

For the Dhal

1. Add all ingredients in a large saucepan and simmer gently for approximately 20 minutes, stirring occasionally until all water is absorbed.

For the Curry

1. While the dhal is cooking, heat the  oil in a large saucepan and add all of the vegetables. Saute gently for 10 minutes, stirring regularly.

2. Add the garlic, ginger, lentils, water, spices, salt and coconut milk and mix well.

3. Cover the saucepan and simmer gently for 20 minutes then remove the lid and continue to simmer for a further 10 minutes to allow to thicken.

4. Serve with the mung beans and garnished with chopped coriander.