Ahhh, dhal! So good!
It’s rich and filling with lots of good stuff like lentils. And so cheap for weekday meals or as part of a weekend banquet.
It last a good 3 or 4 days in the fridge so perfect for reheating after your evening run! Have it with rice or some naan bread, or even as a soup. If reheating, you’ll want to add a tablespoon or so of water as it thickens up as it cools.
Serves 4-5 as a meal
1 large onion, roughly chopped
4 cloves of garlic, minced or finely chopped
2 cm of ginger, peeled and finely chopped
1 teaspoon of ground cumin
½ tsp chilli powder
½ teaspoon turmeric
1 medium to large sweet potato, peeled and cut into large chunks
1 ½ cups of red lentils, rinsed and drained
3 ½ cups of water
½ medium cauliflower, chopped into chunks
3 large handfuls of either washed and drained baby leaf spinach, or normal spinach chopped with large stems removed
Good handful of roughly chopped coriander
- Put a heavy bottomed large pot on a medium heat and add the oil.
- Let the oil heat a little and then throw in the onions. Stir for a few minutes until almost translucent. Add the garlic and ginger and let cook for a minute or so. Then add the spice mix and stir until the onions are coated.
- Throw in the sweet potato and stir until coated.
- Add in the lentils, cauliflower and water.
- Bring to the boil and then reduce heat to low.
- Cook for about 20 mins or until the sweet potato is cooked through.
- Stir in the spinach and cook for another minute or so until wilted.
- Take off the heat and serve with rice or naan bread or even as a soup, topped with coriander and yogurt.