"A feeling of gratitude for the pleasure and nourishment of a good meal."
With the turn in the weather, we share a heart warming red lentil dahl via our favourite plant-based chef, Om Cade.
What do I need?
1 tbsp coconut oil / ghee
250 g red split lentils (soaked overnight)
1 medium garlic clove (grated or smashed)
1 small knob ginger (grated or smashed)
1 sprig fresh curry leaves
1/2 red onion sliced
2 tomatoes diced
handful coriander leaves & stalks (optional)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 - 2 cups water
splash of coconut milk (optional)
spice mix. //
1.5 tsp coriander powder
1/2 tsp garam maslala
1/2 tsp turmeric powder
1/8 tsp asafoetida
1/8 chilli powder (optional)
1-2 tsp sea salt
What do I do?
wash soaked lentils thoroughly.
add lentils & water to a pot & bring to the boil, once boiling turn down to a gentle simmer.
in another fry pan, heat coconut oil/ ghee on a medium flame.
add mustard seeds until they crackle, then the cumin seeds for 10 seconds.
add in onion, stir & cook until it softens & browns.
toss in garlic, ginger, curry leaves & chopped coriander stalks, stir regularly until the garlic browns
sprinkle in spice mix & cook for 20 seconds - be careful not to burn.
add fresh diced tomatoes & cook for a few minutes until tomatoes soften
add a good splash of water & cover with a lid for 5 minutes
cook this masala until it’s rich & red, with minimal liquid.
add the masala into the lentils & stir well
add salt & cook until lentils have softened.
adjust seasoning if needed & add coconut milk (optional)
serve however you like!