Dahl is without question one of my absolute favourite one-pot indian dishes. Along with its simplicity and rich curry flavours, dahl is essentially just a thick lentil or bean soup with the texture of a stew in which the lentils do not need to be pre-soaked. Dahl is low in fat but high in protein and carbohydrates, partnered with the health benefits of turmeric, this meal is a sure winner as a course at a dinner party or just to keep in the fridge or freezer to heat up for dinner mid-week.
- 2 cups red lentils
- 4 cups vegetable stock (I use Massel)
- 6 med ripe tomatoes If you don't want tomatoes try a sweet potato diced instead.
- 1 med brown onion chopped finely
- 1 med red capsicum chopped (I prefer finely in this dish)
- 400 g mushrooms chopped chunky (my preference but fine is OK too)
- 1 med carrot diced
- 1 1/2 cups frozen peas and corn
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 1 red chilli (optional and to taste)
- 3 tsp Shan Daal masala spice mix This is available from most spice shops or indian supermarkets.
- 3 tsp panch phoran spice mix This is available from most spice shops or indian supermarkets.
- 1 tsp ground turmeric
- 1 tsp himalayan pink salt (optional and to taste)
- black pepper to taste
- 2 tbsp grapeseed oil
- 1 lemon juiced
- In a large pot, heat up dry spices (daal masala, panch phoran and turmeric) on a medium heat until aromatic (this won't take long).
- Then add oil and onion and mix together frying for a couple of minutes until onion starts to sizzle.
- Add garlic, ginger and chilli. mix through and allow to cook for another couple of minutes (if its sticking use a little more oil).
- Toss in the mushrooms and stir through mixing all ingredients well.
- Once mushrooms are well coated, add the rest of the vegetables, salt and pepper and the lentils and stir until well mixed.
- Pour in the stock, stir through, cover and bring to a gentle boil stirring regularly.
- Lower heat and allow to very gently simmer for around 45 minutes. It's important to ensure you are stirring this regularly as the lentils can settle and stick to the pot.
- The dahl will gradually thicken as the lentils absorb the liquid. you can add a little extra water if you think it is becoming too thick.
- Do a taste test and make sure lentils and vegetables are tender (If not cover and simmer longer adding a little more water if necessary).
- Remove lid from pot, whilst stirring, simmer for a further couple of minutes uncovered then remove from heat.
- Serve with rice and chopped parsley
Note: This dish gets better with time. The longer it’s had to sit the better it will be which makes it a great dish to have in the fridge. Perhaps leave it in the fridge for a day before freezing. It tends to separate slightly in the fridge, so just give it a bit of a stir first. This recipe will make a large amount, at least 8 servings. You can halve ingredients if you’d like to make a smaller batch, but I’m all about leftovers : ) Enjoy!