This Dahl is perfect on a cold winters night to warm you up and boost your immunity. It is full of antioxidants, antimicrobial and anti-inflammatory herbs and spices of turmeric, garlic, ginger, cumin and coriander. These will help to nourish you through the cold winter. The recipe also is a one-pot wonder meal that is also budget friendly.
Ingredients
- 500g – Red Lentils
- 2 TBSP – Ghee or coconut oil if vegan
- 2-3 TBSP – Turmeric
- 3cm – Ginger
- 1 TSP – Ground Cumin
- 1 TSP – Ground Coriander
- 3 TSP – Black Mustard Seeds
- 10 – Curry Leaves
- 1 Pinch of chilli flakes (optional)
- 2-3 – Medium tomatoes 1cm diced
- 1 – Eggplant 1cm diced
- 500g – Spinach
- 1 cup – Pumpkin 1 cm diced
- 1 bunch coriander
- 2 TSP – Goram Masala
Method
- Wash lentils in cold water until running clear
- In a large pot add ghee, ginger, garlic, turmeric and cook for 2 minutes
- Add cumin, mustard seeds, curry leaves and chilli flakes. When mustard seeds start to pop add the vegetables of 1cm diced and fry for a few minutes
- Add 500ml of water and lentils and let it boil lightly for 10 minutes
- Add 1-1.5L of water and boil for 20 – 30 minutes on low heat, stirring from time to time because it can burn easily at this point
- Add 2 TSP Garam Masala and some salt and pepper
- Cut one bunch of coriander and add to the dahl at the ends
- Serve with basmati or brown rice and sprinkle with coriander and slithered almonds