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EASY DAHL BOWL (RECIPE + VIDEO)

Dahl is a traditional dish from the Indian subcontinent usually made of steamed rice and a lentil soup. In different areas and elevations, it is made many different ways. I like to make mine thick and hearty, with a fresh squeeze of lemon at the end to really bring out the flavours. You only need the basics on hand to whip it up. It packs a nutritional punch thanks to the nourishing lentils, rich in soluble fibre, plus plenty of fresh ginger and turmeric with their amazing anti-inflammatory properties. Gentle on digestion and guaranteed to satisfy the grumbliest of tummies. I always make a full batch as the leftovers are very tasty toasted in a wrap. If you are not a fan of coriander, swap it for parsley in this one. It works just as well.

Serves 4

Prep time: 10 minutes

Cook time: 30 minutes

Difficulty: Easy

 

DAHL

1 white onion, peeled and diced

1 tablespoon fresh ginger, minced

3 cloves (15g) garlic, minced

1 teaspoon each curry powder, turmeric &  cumin powder

2 cups (300g) red lentils, rinsed well

2 tablespoons fresh coriander, chopped

5 cups (1 ¼lt) vegetable broth

1 lemon, juiced

 

BOWL (optional)

1 ½ cups (280g) wild rice, rinsed

200g mushrooms, sliced

1 cup (40g) micro greens or sprouts

 

Combine all the dahl ingredients in a large saucepan, except for the lemon juice. Bring to the boil and reduce to a simmer. Cover and cook for 30 minutes or so, stirring every now and then until the dahl starts to thicken. Remove from heat, then stir in the lemon juice.

In a separate saucepan, add the rice and 3 cups of water. Bring to the boil and reduce to a simmer. Simmer until all the water is absorbed.

Heat a non-stick frypan and add the sliced mushrooms and a dash of water. Gently cook over low heat until softened and browned.

Assemble the dahl bowls with rice, dahl, sautéd mushrooms and sprouts. Top with a generous sprinkling of micro greens or coriander.

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