A few weeks back I posted a pic of the super yummy dhal I made loaded up with veg. I LOVE dhal and in fact, all Indian food floats my boat but I especially love the vegetable curry genre. A few people expressed an interest in the recipe.
This is the recipe I use and I just add whatever veg are seasonal at the time.
I especially love dhal because it’s cheap and freezes well and it suits my need to cook dinner in the morning as it can sit around all day. It’s also a great one pot dish which means minimal cleaning up which is a big win in my book too!
We don’t usually have it with rice but instead garlic naan which I’m still on the hunt for the best recipe for though the one below isn’t too bad.
Dhal with vegetables
300 grams of lentils
1 tablespoon of butter
1 finely chopped onion
2 cloves of garlic, crushed
(it’s super fab if you can go to the trouble or roasting and grinding your own spices as it does make a lot of difference but if not, no drama, it’s still yummy!)
1 tablespoon fenugreek seeds
2 tablespoons ground cumin
2 tablespoons ground coriander
1/2 teaspoon ground turmeric
400g tin of chopped tomatoes
750ml of vegetable stock
2 carrots, chopped
half a small cauliflower, cut into the florets but use the stems too
2 really good handfuls of green beans, trimmed and cut into around 4cm lengths
a good handful of mushies, chopped
3 tablespoons of cream
2 tablespoons of chopped fresh coriander
- Rinse lentils under cold water until it runs clear and drain well.
- Melt butter in a saucepan on medium heat, cooking onion and garlic for a few minutes until soft and transluscent.
- Stir in spices and cook for about 30 seconds, stirring constantly until you can smell the spices.
- Add lentils, tomatoes and stock. Bring to the boil over high heat, then reduce the heat to low and simmer for 20 minutes.
- Stir in the carrots, cauli and any other “hard” veggies you’re using in and cook for 5 minutes, add mushies, cook for 5 minutes, add green beans and cook for another 5 minutes OR until the lentils are tender.
- Season to taste and add the cream in. Sprinkle on coriander to serve.
1 teaspoon dried yeast
1 teaspoon caster sugar
1 and 3/4 cup plain flour
1 teaspoon salt
2 tablespoons plain yoghurt
1 clove of garlic crushed
- Combine yeast and sugar in a bowl with half a cup of warm (not too hot) water and allow to sit for 5 minutes until it bubbles on top.
- Melt the butter.
- Sift flour and salt in a bowl.
- Add yeast mix and yoghurt and mix together with butter. Stir to form a dough and then knead until smooth – around 5 minutes.
- Then allow dough to prove in a greased bowl for about 90 minutes until it’s doubled in size.
- Turn out on to floured surface and knead again for around 5 minutes until smooth.
- Divide into 4 and roll out into an oval shape.
- Use your fingers to make little dents in the naan and rub the garlic in to the dough.
- Grill under a medium grill for around 2 to 3 minutes on each side until golden.
SUPER dooper yummy business this.