Dhal and rice is one of those foods that I could eat every day. It’s warming and nutritious, especially for us vegans. Lentils are pretty simple to cook. I always suggest that you measure out your lentils the night before, to allow them to soak overnight in water. The lentils will double in size and be a lot quicker to cook, and also simpler for your body to digest.
I finally found the handwritten recipe my grandma gave me for her delicious dhal. It never tastes as good as hers, though. I did add in a few extras, as the green colour can testify, so I will note the changes should you want the original.
To make, bring 3 cups water to boil. Add in 1 cup lentils, 1 tsp turmeric, 1 tsp salt and 1 tsp chilli powder. Allow to simmer on low, with a lid on, for about an hour – or until the lentils have softened.
Meanwhile, fry up 1 chopped onion, 3 garlic clovessmashed and 1 tsp fresh ginger (or ½ tsp dry). Allow to brown and soften. Here I also added: 100g frozen spinach, 1 tsp cumin seed and ½ tsp coriander seeds. Just before turning off the heat, stir through ½ bunch coriander, chopped finely. Pour the fried mix into the dhal and cook another 10 minutes.
I like to use a stick blender to emulsify my dhal a bit, especially when using the whole lentils. Serve with rice and naan/roti.