This makes a great main-meal dhal, which can be vegan, vegetarian or meaty depending what you put on top of it. It can also be a curry side. This serves 6 or more but you can scale it down.
- 1 Tbs oil
- 1/2 an onion
- 2 cloves garlic
- 1.5 Tbs ginger, freshly grated
- 1 red chilli, finely chopped
Heat the oil in a pan and gently fry unil soft. Add
- 1 heaped tsp turmeric
- 1 heaped tsp garam masala
- 1 tsp ground cumin
Fry for one minute. Add
- 3 cups split red lentils
- 2 courgettes grated
Fry one minute. Add
- 1.2 litres water
Simmer for 20 minutes. Keep an eye on it and add water if it looks like it is drying out. Then add
- 3 cups roughly chopped spinach
- 1 x 400g can chick peas
- 1x 400 ml can Coconut milk
- 1 tsp tamari or soy sauce or salt
Simmer for another 10 minutes until thick. Adjust the seasoning, you may need more salt. Meanwhile, in another pan heat
- 1 Tbs oil
- 1 tsp chilli flakes
- 1.5 tsp cumin seeds
Fry gently until the aromas are released.
Serve into bowls, topped with the chilli/cumin oil. You can serve as it, with rice or breads (vegan), or
Top with hard-boiled egg and youghurt (vegetarian), or
Serve with a dry meat curry or tandoori grilled chicken or lamb