This is a tasty, warming dish. Dahl is a dish made with lentils/pulses and by adding extra veg and chickpeas it serves as a main dish curry. Any pumpkin, squash or root veg like parsnip works well (and to be honest, the dish is fine without veg).
Ingredients
- 1 tbsp oil
- 1 medium onion, diced
- 3 garlic cloves, pressed
- 1 tbsp. fresh grated ginger (or 1 tspn powdered)
- Curry powder/chilli, cumin, coriander, turmeric, cinammon
- 2 cups vegetable stock
- 1 tin tomatoes
- 1 cup split red lentils, rinsed
- 2 cups pumpkin/squash/parsnip, diced into 1 inch cubes
- 1 tin chickpeas
- ½ cup coconut milk or 1 tablespoon peanut butter
- salt and pepper/lemon or lime juice to taste
Method
- Heat oil in saucepan with oil. Add onion and sauté until softened, about 5 minutes. Then add garlic, ginger and spices. Sauté 1 minute more, until fragrant.
- Add stock, tomatoes, lentils and veg. Stir a few times to incorporate and bring to a simmer. Allow to simmer until lentils and veg are tender, about 20 minutes, stirring occasionally.
- Stir in chickpeas and coconut milk/peanut butter and remove from heat. (If you like your chickpeas soft, add them earlier with the veg).
- Season as required.
- Serve with rice and/or chapati or naan bread, and yoghurt (optional).
Dahl is also spelled dhal, daal and dal.
Inspired by:
