Julia's split red lentil dahl
You can't make a big enough pot of this, especially if your feeding
lots of people! Makes a good accompaniment to vegetable curry or simply
serve with brown basmati rice or nan and mango chutney.
Lentils are beneficial to the heart and circulation, they stimulate
the adrenal glands and support kidney health. They have the shortest
cooking time of all the pulses.
250g spilt red lentils soaked and washed
1 large onion chopped
2 or 3 carrots chopped
2 or 3 potatoes chopped (optional)
3 teaspoons of Marigold vegan boullion
2 teaspoons of turmeric
1 teaspoon of cumin powder
2 teaspoons of coriander powder
2 teaspoons of dried coriander leaves (or use fresh coriander
finely chopped fresh garlic and fresh ginger
4 tablespoons of olive oil or ghee
Soaking and washing the lentils helps to improve their digestibility.
Wash until the water runs clear and soak for at least 30mins before
cooking. Discard the soaking water.
Use half of the olive oil or ghee to fry the spices on a medium heat.
After about 1 minute add the chopped onion and fry until soft, but
not brown. Add the chopped vegetables, the lentils and about twice
as much water in volume as the lentils and vegetables. You may add
more water later as the lentils absorb it.
While the water is heating up, add 3 teaspoons of Marigold vegan boullion
and 2 teaspoon of dried coriander leaves. Bring this to a boil and
then turn down the heat to a simmer. It will take about 40 minutes
to cook, but keep an eye on the pot in case you need to add more water.
The lentils should be soft and mushy.
A few minutes before serving, fry the rest of the olive oil or ghee
in a little pot on a medium heat adding 2 or 3 cloves of chopped garlic
and ginger if liked. Fry until just about to turn golden brown. Stir
this into the dahl just before serving. Sprinkle with fresh chopped
coriander leaves if desired.
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