Dahl is the cornerstone to any Ayurvedic diet, its simple and inexpensive to make and is oh-so satisfyingly warming and comforting. Like a “hug in a bowl” this vegetarian lentil stew is what we deem the perfect meal particularly on these cold winter days. Both nutrient dense and nourishing, here is our go-to recipe for Dahl.
We prefer to make our Dhal with Masoor dal, a red lentil that is commonly used in Indian cooking. It’s loaded with protein, fibre, magnesium, minerals, calcium, B vitamins and folate to help boost overall wellbeing and immunity. (++ Also rich is essential nutrients to support skin health too)
2 TBSP Coconut Oil
1 White Onion
½ Tsp ground coriander
½ Tsp Ground Cumin
½ Tsp Ground Turmeric
½ Tsp Paprika
1 Teaspoon Garham Masala or Curry Powder
1 Teaspoon Fennel Seeds
3 Garlic Cloves Finely Chopped
Large Handful of Coriander
½ Cup Of Red Lentils
500 Grams Diced Kumara
500 Grams Potatoes
Bone or Vegetable Both
Large Bunch of Kale, Silverbeet, Cavelo Nero or Spinach
Fresh Curry Leaves and Coriander to serve
On a gentle medium heat warm coconut oil and add onions cooking until soft and translucent. Add garlic, ginger, the coriander stems and spices and stir through, cooking for a few minutes.
Add your lentils, kumera and potatoes, mixing through the spices. Cover with bone broth, stock or water and a generous amount of salt. Bring to the boil, then lower heat and simmer until lentils are soft.
Add finely sliced green vegetables and cook until they have wilted and soft (but not too soft)
Optional – a splash of Coconut Milk at the end.
Serve with fresh coriander leaves, yoghurt if you wish, and chilli flakes.