RED LENTIL DAHL
This Red Lentil Dahl is a staple in the Eat For Baby kitchen! The kids love it, the adults love it, and it packs a huge punch in the nutrients department thanks to the tomatoes, carrots, onion, garlic, ginger, split red lentils, coriander, lime juice, coconut milk. Plus, all the most amazing spices like turmeric, garam masala, cumin seeds and mustard seeds.
An easy one pot wonder that anyone could make, so be sure to let us know if you try!
2 tbsp of Cooking Oil of your choice - we used coconut
1 Brown Onion chopped
1 Garlic Clove crushed (10 mins before cooking)
2 x 2cm piece of fresh Ginger, grated
1 tsp each of Cumin Seeds and Mustard Seeds
2 tbsp Turmeric Powder
1 tbsp Garam Masala
2 medium Carrots diced
1 tin diced Tomatoes
2 cups Split Red Lentils
1 tin coconut milk
Juice of 1-2 Limes (to taste)
Handful of Coriander and flat leaf Parsley
Salt and Pepper
Yogurt or Sour Cream to serve if you like
Using a heavy based saucepan on a medium heat, add 2 tbsp your oil, chopped 1 onion & 1 crushed garlic clove. Cook until the onion is soft ~8 mins. Add the 2x2cm ginger, then the 1 tsp each of cumin & mustard seeds. Cook for 2 minutes until you can smell the aroma of the seeds and they start to pop. Add 2 tbsp turmeric & 1 tbsp garam masala, then mix well, coating all of the vegetables. After ~2 minutes add 2 diced carrots, 1 tin tomatoes, 2 cups lentils and 400ml water. Mix together well. Add 1 tin coconut milk and bring the dahl slowly to the boil. Reduce heat to a gentle simmer for ~30 mins, until the lentils are just cooked. Add the juice of 1-2 limes, handful each of coriander and flat leaf parsley, salt & pepper to taste and cook for a further 5 minutes, stirring occasionally. Serve with natural yogurt or sour cream and a sprinkle of fresh coriander leaves.
Can be served alone, or as a side with a grain of your choice, crusty sourdough, or Indian specialties roti or chapati.