For those who love Dahl (daal) you must give this recipe a try.
- 2 medium onions (finely chopped)
- 1 zucchini
- 1 carrot
- 2 inches of ginger
- 3 cloves of garlic
- 1 tablespoon of coconut oil
- 2 teaspoon Himalayan salt
- 2 litres of water
- 2 cups of yellow dahl lentils (mung or moong) commonly found in asian/indian grocery.
- 2 teaspoon haldi (turmeric)
- 3 teaspoons garam masala
- 3 teaspoons ground coriander
- 2 teaspoons ground cumin
- Fresh chilli (optional how many or if any) I put in two small ones not very hot
- Half tin of diced tomatoes
- Some freshly chopped (or frozen chopped) coriander
- Wash and soak Moong dahl for at least 30mins.
- Pan fry the onion and spices in some coconut oil until onions are soft in a large saucepan.
- Rinse and place dahl and the rest of the ingredients (except corrinder) into the saucepan. Cover with 2 litres of water and boil on a high flame (water level should be around 1 inch above the level of daal in pan).
- Once the dahl begins to boil place the lid half-on, reduce heat to a aggressive simmer for 1 1/2 hours, stirring every 20 mins adding extra water if it gets too thick. Dahl is not too watery but like a thick pumpkin soup. The mixture will froth a little in first hour this is normal.
- Once the time is up, taste the mixture and see if you want more chilli or salt.
- Place in a bowl with basmati rice, quinoa, and brown rice or serve with a chapati or roti (these are not gluten free). Add a bunch of freshly chopped coriander on top.
- You can alternatively use this as a side dish with steamed vegetables and some protein.
- Place left overs in smaller containers and freeze for quick meals.
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