I absolutely love dhal. I also think lentils are one of the healthiest foods you can eat. This recipe is perfectly tangy and has an amazing flavour from the spices. Perfect dish for this winter weather and packed full of nutrients!
We visited Sri Lanka a couple of years ago and the whole family became so obsessed with this tangy dhal my bother refused to eat anything else for breakfast on the whole trip. If you haven’t been to Sri Lanka I highly recommend is has some of the best plant based food I’ve eaten.
Every time I make a curry and leave it in the fridge overnight I swear it tastes better the next day so this is a perfect meal for leftovers.
2 tbsp olive oil
3 cloves garlic
1m fresh ginger
1 medium sized butternut (around 200g)
1 tsp tumeric
1 tbsp graham masala
1 tsp ground coriander
1 tsp ground cumin
400g can of chopped tomatoes
1 1/2 cups vegetable stock
1 400ml tin of coconut milk
300g red lentils
2 large handfuls of kale
Juice from 1 lemon
1 tbsp tamarind paste
1 large handful of coriander
1 red chilli
Put a medium sized pot over heat and peel and finely chop the onion and garlic.
Add the olive oil to your pot along with the onion and garlic. While the onion is cooking chop your butternut into small cubes.
Grate your ginger and add it to the pan along with the turmeric, graham masala, ground coriander and ground cumin and stir through.
Add your butternut and coat with the spices. Add the chopped tomatoes and coconut milk, vegetable stock and lentils. Stir everything together and leave to simmer until the butternut is soft and lentils are cooked (should take around 25 minutes.)
Finally add the lemon juice, chopped kale and tamarind paste and cook for a further 5 minutes.
Serve with rice and top with fresh chilli and coriander.
Have fun and enjoy