Updated: Feb 2
Dahl is one of my all time favourite dishes - it's warming and cosy whilst being big on flavour. This one is a spin on the classic yellow dahl, adding seasonal vegetables that have been stir fried with lots of ginger. A high protein, high fibre, vegan dinner that will leave you feeling very nicely satisfied.
Serves 3, or 2 dinners and 2 lunches
400g red lentils, washed
1 onion, chopped finely
2 tomatoes, chopped
1 tsp turmeric
3 tbs or 3 inch piece ginger, grated
2 garlic cloves, crushed
2 red chillies, split open lengthways
1 tsp salt
2 tbs oil, preferably coconut oil
2 large leeks or 3-4 smaller leeks, sliced
250g mushrooms, sliced
2 tsps cumin seeds
½ tsp garam masala
1 tsp ground coriander
Handful fresh coriander (optional)
1tbs black sesame seeds (optional)
Drizzle of chilli oil (optional)
Pour the lentils into a large pan and cover with water by 5cm. Add the onion, garlic, tomatoes, turmeric, 2 tbs of the ginger, chillies and salt. Bring to the boil and then cook the lentils over a low to medium heat until they are thick and creamy, which should take around 40 minutes.
After appox. 25 minutes, melt 1 tbs oil in a large frying pan over a medium heat. Cook the leeks for approx. 7-8 minutes until they soften, and then tip them out into a bowl. Add the mushrooms to the same pan and cook on a high heat for 5 minutes. Pour the leeks back into the pan with the mushrooms, add the rest of the ginger and cook for a further 2 mins.
In a small frying pan melt 1 tbs of oil and add the cumin seeds. Once they have darkened, add the garam masala and ground coriander. Pour the oil and spice mixture into the lentils and stir through.
Serve the dahl topped with the leek and mushroom mixture. Finish with fresh coriander, black sesame seeds and a drizzle of chilli oil if you wish.