This is an adaptation from a recipe for Dahl Makhani in the Revive Cookbook which is a brilliant book full of great easy and healthy meals. The lentils give you a hit of protein and the coconut cream and spices make the flavour warm and lingering. The recipe book also uses red kidney beans and a stick blender to puree the dahl but I like it a bit chunkier – feel free to experiment with other spices and more chili if you like it spicy.
Makes 3 servings
1 large onion, diced
1 tbs rice bran oil (or other light tasteless oil)
4 cm ginger, peeled and grated
1 small chili, sliced finely or a few shakes of hot pepper sauce such as Tabasco
1 tsp garam masala
2 tsp cumin seeds
2 tsp ground turmeric
1 cup lentils – green / brown / yellow
3 cups water
1 400g can crushed tomatoes
1 tbs honey
200ml coconut cream
1 lemon for juice
coriander leaves for garnish – optional
Put the water into a med / large saucepan and place on a high heat bringing to the boil. Add lentils and simmer until they are soft – check the back of the packet for cooking times – I used Ceres organic brown lentils and they took about 20 minutes. Drain lentils with a sieve and set aside.
In a large deep frypan or saucepan saute the onions ginger and garlic in the oil over a low heat until soft and translucent. Add the spices and chili / hot sauce and stir gently over low heat for one minute to release the flavours. Add the lentils and tomatoes and simmer ten minutes. Mix in the honey and coconut cream and season with salt to taste. Continue to simmer gently until the mixture is nice and thick. Remove from heat.
Serve in a bowl with a generous squeeze of lemon juice and garnish with coriander. You could add a dollop of Greek yoghurt to increase the protein content of the dish.
The dahl can be served with roti alongside for dipping but I ate mine straight out of the bowl with a spoon. Will keep in the fridge for a week. The longer its in the fridge the more the flavour will develop.