I’ve just cooked (and eaten perhaps more than I should have from) a large pot of my friend Katherine’s (Katherine of Stable Diet that is) Dahl recipe. This Dahl is ‘soupier’ than the previous recipe we shared with a great flavour from the addition of coconut milk (we love Thai Gold!) and a spice blend that gives just the right amount of heat. As I chopped the coriander to finish the dish and it’s aroma rose to my nostrils I thought ‘Yes this is what good natural food is, a joy for all the senses’. Try this, it’s a perfect example of just how variable and versatile dahl is, you’ve got to love the lentil! Why not let us know how you cook your Dahl?
This is Katherine’s Spicy Dahl Recipe, so old, so simple, but a great favourite. Try it!!
2 tbs Coconut oil
2 garlic cloves chopped
1 onion chopped
1/2 tsp turmeric
1/4 tsp chilli powder
1 tsp garam masala
1 tsp cumin
1kg tinned chopped tomatoes (2 1/2 tins)
200g red lentils
600ml vegetable stock
400ml tin coconut milk
Salt and pepper
2 tsp lemon juice
Bunch fresh coriander, well chopped
Melt oil and cook onion for 10 minutes until soft but not coloured.
Add in garlic and dry spices listed in Step 1 and cook for five minutes.
Add all other ingredients listed in Step 2
Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.
To finish, add well chopped coriander and lemon juice.
Check seasoning and serve.
I ate mine with some pearl couscous, pearl couscous and dahl another great combination!