This dahl is darling dahhhling!
All it requires is a stash of lentils, a plumage of spice and whatever veggies you can lay your hands on – it really is that simple.
If you can’t find or can’t be bothered to use vegetables, this recipe works perfectly well just as a spiced lentil dahl. It also considerably reduces the cost!
– Lentils – split red ones are i-dahl (geddit!)
– A glug of oil
– A few cloves of garlic, chopped in to tiny pieces (or garlic powder will do)
– 1 onion, chopped in to tiny pieces (or onion powder will do)
– A stem of ginger, chopped (or ginger powder will do)
– 1 red chilli, sliced (or chilli flakes or powder will do)
– Vegetables – any you like. Courgettes (zucchini), peppers (capsicums), aubergine (eggplant), pretty much anything you can lay your hands on and transport safely in your pack without them getting smooshed
– Spices – a pinch of salt and pepper, a dollop of turmeric, cinnamon, cumin, garam marsala, bay leaves if available
– If you’re feeling really fancy, splurge on some fresh coriander (cilantro) and a lemon or lime to drizzle over the top when serving. The pre-squeezed lemons/limes in plastic lemon/lime shaped bottles work just as well (though there is yet to be a suitable coriander supplement!)
– As much water as required to cook the above!
If using fresh onion, garlic, chilli and ginger, chop and sauté with a little oil. If using powder, don’t!
Chop, slice and dice any other fresh ingredients and put to one side.
If you’ve sautéed stuff, add the lentils in to the mix, along with all the other spices. If you haven’t sautéed anything, just hurl lentils and spices in to a pot with a good dose of water – enough to cover the lentils and then some. Bring to the boil, give a good stir and leave to simmer.
Meanwhile, plop the veggies in a pan with a little oil and put this on top of the dahl – so the pan is being used as a lid.
Keep topping the lentils up with water as and when necessary – aka you want them to soak up the water and cook and you don’t want to burn the bottom of your pan! Halfway through this delightful process, squizz a bit of lemon or lime in and add the bay leaves. Have a little taste and see if you need to add more of any of the spices.
When the lentils have become a sloppy mush, they’re done. If the vegetables need a bit more cooking, pop them on the heat for a few minutes. Once cooked, pile them in the lentil pot and stir in.
Time to serve! If you’ve gone all out and got coriander and a lemon/lime, sprinkle these on top. This dish works great on it’s own but can also be accompanied by easily-transportable bread (yes, this is a thing) – think tortilla wraps or naan to soak up all the goodness.
Et voila! Dinner is served!
This is one very happy camper!