Tag Archives: Vegetarian

Dhal recipe

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Lentil dhal

At the start of the year I wrote a list of goals, things I wanted to achieve, things I wanted to do and see and things I wanted to cook. On this list was a paella, I can envision this being a delicious pile of rice, seafood, chicken and chorizo, a raw dessert (don’t know which yet, possibly a raw cheesecake as my Mum and I tasted vegie bar’s one and it was AMAZING!) Finally on this list is dhal. I love dhal, the taste of all the spices but I’ve never attempted to cook it..unitil now! This recipe turned out really nice, even my future sister in-law approved. A nice healthy meal that warms you up on a cold Melbourne night and as it happens to be it is vegan and gluten free.

1 tsp oil

1 onion finely sliced

2 garlic cloves crushed

1 tbsp coriander stems finely chopped

2 tsp ginger grated

1/2 cup celery diced

1 tbsp of ground cumin, turmeric, gram masala

1 zucchini chopped

1 carrot chopped

1 cup of pumpkin chopped

1 tomato chopped

2 handfuls of spinach

1 cup of canned brown lentils

500 ml veggie stock

2 curry leaves

lemon

sea salt (optional)

In a large pot, sauté the onions in the oil until soft and. Next add the garlic, ginger, carrot and celery and cook for another min. Add the spices and stir together. Then add the pumpkin and zucchini. The spices will start to stick to the pot a bit so I just added water to prevent them from burning. Add the lentils (rinsed) through the spices then fill the pot with the stock, curry leaves and chopped tomato. Bring to the boil. Reduce to a simmer and let it cook for about 20-30 min and just before turning off the heat throw in the spinach until nice and wilted. Finally, season with the salt if needed. Garnish with the coriander leaves and serve lemon wedges!

Eat well & be well.

sp x

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