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.
