I LOVE dahl. It is one of my most favourite meals and I usually cook up a batch every week which gets eaten for dinner and then subsequent lunches after that. You can add so much variety to it, and really make it your own perfected recipe. This week we had a little breakthrough in our fussy eating household, and Baby ate – that’s right actually ATE, the process by which food enters the mouth and is then swallowed – not just one, but two bowls of dahl. Coming from weeks of going right back to basics with plain steamed and roasted vegies and other plain foods, it’s needless to say that these moments made this mama’s day.
So, I thought I would share the love and give you my recipe, which is a hand crafted and modified recipe given to me by my step mum…
375g red lentils – boil in water until soft and soupy
In another pan fry in some olive oil:
1-2 cups mushrooms
5 cloves of garlic
2 chillies (optional)
Then add in:
400g tin crushed tomatoes
400g tin rinsed kidney beans
3tbs poppy seeds
1/2 cup desiccated coconut
3tbs soy sauce or tamari
herbs – garum masala, cumin, ground coriander seeds, paprika, ginger, cayenne… experiment and use whatever selection you like best!
Now add the mushy lentils, then stir through a 400g tin of coconut cream.
Serve with rice, plain yoghurt, hot mango chutney… garlic naan, etc.
Make it up as you go along and add/subtract whatever you think will add to the flavour. Enjoy!!