There are a variety of lentils, some take longer to cook then others. Here yellow mung dahl is used, it takes 20 – 30 minutes to cook. This recipe was created at the request of our cook & eat participants, who wanted to learn how oil free dahl could be made without compromising on taste. The secret is to add extra tomatoes, garlic and coriander to enhance the flavour.
Also by throwing in those left over vegetables into freshly made dahl, the veggies come back to life.
Ingredients – Serves 4
1 teacup of washed yellow mung lentils
1 large onion diced
4 vine tomatoes thinly sliced
5 garlic cloves finely chopped
1 inch ginger finely chopped
1-2 tsp curry powder
2 large red chillies (optional)
2 handfuls of finely chopped spinach
1 handful coriander chopped
Salt to taste
Method
In boiling water add all the ingredients, except spinach and coriander, and simmer for about 20- 30 minutes. Add the spinach and coriander during the last 10 minutes of cooking.
Serve with rice, chapatti, or naan bread or even have it as lentil soup.
Also, remember any leftover vegetables can be thrown into cooked dahl.
Recipe by
Farhanda Shah
Dietitian
