Aromatic Tomato Dahl
A delicious dal doesn’t just polish your environmental halo, it’s also full of delicious, feel good ingredients, leaving you fuller for longer. If that’s not enough, it’s cheap as chips to make.
Serves [4]
Ingredients
200 grams of red lentils
1 large onion, chopped
2 cloves of garlic, chopped
spices - 3 teaspoon curry powder OR 1 teaspoon cumin powder, coriander power, turmeric powder & chilli flakes
2 plum tomatoes, sliced (or 200 grams of tinned tomatoes)
1 inch of ginger, either chopped very small or grated (or one teaspoon of ginger powder)
sea salt and black pepper
1 tablespoon of oil (preferably coconut oil
Method
Prepare the ingredients as described above.
Soften the diced onion in 2 tablespoons of oil for a couple of minutes before adding the chopped garlic and fresh ginger (if using) for one minute, then all of the powdered spices and stir through for another minute. Then add the sliced tomatoes (or tinned tomatoes) and stir through for a minute.
Now pour in the red lentils and stir through so the lentils are coated in the mixture. Add half a litre of boiling water and cook gently until the dahl starts to thicken, this will happen quite quickly so don't allow it to dry out and burn. The amount of water you add after this is up to you, and different dahls will have different thicknesses, but cook for at least 15 minutes, stirring regularly.
Season to taste.
Recipe provided by Mark Breen of Seasonal Kitchen
