Red Lentil Dahl with Roasted Broccoli

Serves 6

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 and finishing off with a decent hit of fresh lemon and fresh coriander.

TIPS: I think that a really good dahl should be balanced in spices, saltiness and savouriness.   You can always adjust all of these at the end of cooking.  Serve dahl with beautiful home-made flatbreads (or store-bought flatbreads, warmed through)

WINE MATCH – Dahl is full of spice and is great paired with a fruit forward wine with lovely balanced acid and notes of citrus such as Chenin Blanc or Riesling.

Red Lentil Dahl with Roasted Broccoli

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.

Ingredients

Dahl

  • 400 ml can coconut milk
  • 400 ml can tomatoes
  • 1 1/2 cups red lentils
  • 2 cloves garlic peeled and chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp Garam Masala
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric
  • 1 tsp salt
  • cracked black pepper to taste
  • 60 g butter
  • 1 1/2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 brown onion finely sliced
  • juice 1-2 lemons
  • 1 bunch coriander leaves chopped

Roast Broccoli

  • 1 head broccoli broken or chopped into florets
  • 12 Brussel sprouts halved
  • 2 tablespoons olive oil
  • salt and freshly cracked black pepper

To Serve

  • Flatbreads, Naan or Roti

Instructions

Lentil Dahl

  • In a large pot, place the can of coconut milk, tomatoes, spices, garlic, 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.
  • Meanwhile, make the onion tarka ‘topping’. Place the butter in a small saucepan and cook until frothy. 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. Add the mustard and cumin seeds and cook for about 30 seconds until the seeds start to pop.
  • Once the lentils are very soft and the dahl has reduced to a thick soup consistency, finish off by stirring in the onion and butter tarka along with the chopped coriander and lemon juice. Taste and season with more salt and pepper, if needed.

Roast Broccoli.

  • Place all the ingredients in a roasting tray and mix together well. Spread out into one layer. Roast at 180 degrees Celsius for about 30 minutes or until the vegetables are golden and tender.

To serve

  • 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. Or, serve simply with warmed premade flatbread, naan or roti.
Keyword dahl, lentils, meat-free, vegetarian
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