This is an easy to put together, economical and punchy dahl recipe. The depth of flavour in this dahl is achieved by stirring through an ‘onion tarka’ at the end of cooking.
TIPS: I think that a really good dahl should be balanced in spices, saltiness and savouriness and is best finished off with a fresh hit of coriander and lemony. You can always adjust all of these at the end of cooking. Serve dahl with beautiful home-made flatbreads (or store-bought naan or roti)
WINE MATCH – Dahl is full of spice and is great paired with a fruit forward wine with some sweetness, such as Chenin Blanc or Riesling.
400ml can coconut milk
400ml can tomatoes
1 1/2 cups red lentils
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp Garam Masala
1/2 tsp chilli powder
1 tsp salt
cracked black pepper
juice 1-2 lemons
1 1/2 tsp black mustard seeds
1 tsp cumin seeds
1 brown onion, chopped
1 bunch coriander leaves, chopped
1 head broccoli, broken or chopped into florets
12 Brussel sprouts
2 tablespoons olive oil
1 tablespoon finely grated ginger
3 cloves garlic, finely grated
1 tsp ground coriander
salt and freshly cracked black pepper
In a large pot, place the can of coconut milk, tomatoes, spices, salt, pepper, lentils and 4 cups water. Turn on the heat and bring to the boil. Turn down the heat to a simmer and cook for 40 minutes, stirring regularly to make sure it doesn’t catch at the bottom of the saucepan.
Once the lentils are very soft and the liquid has reduced to a thick soup consistency, make the onion tarka ‘topping’. Place the butter in a small saucepan and cook until frothy. Add the mustard and cumin seeds and cook for a minute until the seeds start to pop. Add the onion and turn the heat down a little. Cook the onion for 10 minutes or until very soft and golden. If the onions are browning too quickly, you will want to turn the heat down a little.
Finish off the dahl by stirring the onion and butter tarka into the lentils along with the chopped coriander and lemon juice. Taste and season with more salt and pepper, if needed.
Place all the ingredients in a roasting tray and mix together well. Spread out into one layer. Roast at 180degrees Celsius for about 30 minutes or until the vegetables are golden and tender.
Serve your dahl, topped with the delicious roast broccoli and Brussel sprouts. You can make a delicious flatbread with bread dough. Simply take small balls of dough, roll in oil and roll flat into round pide shapes. Panfry, one at a time, until golden and charred on both sides and serve immediately.