"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!