The inspiration for this dhal came from my favourite Indian restaurant in London. Tamarind takes indian food to a different level and I couldn’t recommend it more. It’s quite pricey so you may want to save it for a very special ocasion, but I promise you it won’t disappoint. I make this dish quite a lot of times specially during winter since it’s so comforting, warm and delicious. Perfect to store in the freezer for a few months and also keeps very well in the fridge for a few days specially because somehow it’s even more delicious next day. It’s also a great source of protein from both the lentils and the beans so yet another great reason to make it. It can be either a main dish served with brown rice (short grain is my favourite) but it’s also great as a side when you’re having a curry dish as a main. Works well as a starter too, when served with warm chapatis. Is there anything better than warm carbs with something creamy and hot? Yum!
- 1 White onion
- 3 table spoons Olive Oil
- 1 Tin chopped tomatoes
- 1 Tin red kidney beans
- 2 garlic cloves
- 1 Red chilly or dried chillies to taste (optional)
- 1 Kallo Organic vegetable Stock Cube
- 2 table spoons Turmeric
- 1 table spoon Cumin
- 2 Tins green lentils
- 1/2 Tin coconut milk (optional)
- Salt to taste
Top Tip: serve with either fresh coriander or parsley.
- Start by chopping the onion and add it to a large pan with the olive oil and let it cook with lid, at high temperature, for 1-2 minutes only
- Add to the pan the chopped tomatoes, red kidney beans, crushed garlic, finely chopped chilly, stock cube and the spices, turmeric & cumin. Mix well and bring to a boil for a few minutes
- Rinse the lentils and add to the pan, reduce to a medium heat and let it cook for 25 min with lid on. Stir every now and then
- After the 25 min if it’s too liquid cook it without the lid for a bit longer so you can obtain a more creamy and dense texture for your dhal. It’s also a good time to test if it needs another pinch of salt or if you would like it super chilly add some chilly flakes
- Once it’s ready you can add the content of half a tin of coconut milk and mix well.
Top Tip: Your Dhal should be ready when the sauce is quite dense and creamy and it’s starting to slightly stick to the bottom of the pan.
Leave a lovely comment below if you like this dish!