This Dhal recipe as it is so versatile, you can keep it really child friendly and leave the chillies out all together, or just add a few. You can add sweet or white cubed potatoes or a handful of spinach, it really is up to you.
Lentil Dhal [Vegan]
- 3 carrots – peeled and sliced using the peeler
- 1 large onion – diced
- 2 cups of red lentils
- 1/2 thumb sized piece of fresh ginger – grated
- 3 cloves of garlic – crushed
- Small bunch of coriander
- A handful of chopped green chillies (optional)
- 1 heaped tablespoon of curry powder
- 3 1/4 cup vegetable stock (plus extra water as needed whilst cooking)
- 1 tin of coconut milk (or tinned tomatoes as another variation)
- Salt and pepper to taste
- Juice of 1 lime
- 1 tablespoon Tomato Puree
- 1 tablespoon of coconut oil
- Heat the coconut oil in a saucepan
- Add the onions and garlic, fry till golden brown
- Add the shredded carrots, fry for 3 minutes
- Add the curry powder and fry for 1 minute
- Add the tomato puree, ginger, chopped coriander stalks (retain the chopped leaves) and lentils and stir well
- Add the stock and chillies (if you want a very mild dhal leave the chillies out, if you want a bit of heat remove seeds, chop finely and just add a few, for a smack you in the face dhal keep the seeds and throw as many in as you think you can handle)
- Stir well and simmer for approximately 15 minutes, stirring often and ensuring you don’t let the lentils dry out. Add a touch more water whenever you feel its drying out.
- Once the lentils have softened and most of the water has soaked in, add the coconut milk, stir well, season with salt and pepper and allow to cook for a further 5 minutes, stirring often.
- Taste the dhal, add further seasoning if needed.
- Remove from the heat and stir in the lime juice (never skip the Lime stage trust me) and the remaining chopped coriander.
- Serve with rice and naan or chapati, also yummy with sweet jacket potatoes.