I have an obsession with dal. After travelling to India and learning what real dal tastes like, I knew I had to up my game and update this old recipe of mine.
I like to make a large batch of dal and then eat it over the next few days as it tastes even better after a day or two in the fridge (not for longer though!). Kale still seems to be an ongoing health obsession (fad?), but I’m honestly not a fan of it in salads at all! But kale is great in curries and stews (such as my sweet potato, kale, and kidney bean chili here!) as it holds its shape much better than other greens and doesn’t completely disintegrate into nothing when you cook it (I’m looking at you spinach…). Although dal is traditionally served as a side dish or part of a thali, I do often have it by itself for lunch.
Seriously, doesn’t this just ooze yummines and comfort?
Serves 4 as a main, 6 as a side
400g red lentils
1/2-1 tbsp coconut oil
1 red onion, diced
2 cloves garlic, crushed (or 1/2 tsp garlic powder)
1 tbsp ginger (ideally fresh and grated)
1/2 hot chili powder/flakes
1 tsp ground coriander
1 level tbsp turmeric
1-2 tsp salt
1 vegetable stock cube
1 big handful (around 100g) sliced kale
1 medium sized tomato (chopped)
1 tsp garam masala
Fresh coriander leaf to serve
What to do:
- Rinse and soak the lentils for a few minutes in cold water until the water runs reasonably clear
- Melt the coconut oil in a pan and cook the onion on low heat for 10 minutes until soft and translucent and almost caramelised
- Add the garlic and ginger and stir for 2 minutes until fragrant
- Add the salt and the rest of the spices (not the garam masala) and stir for another minute until wonderfully fragrant
- Add the soaked lentils, enough water to cover, and crumble in the stock cube
- When the lentils are almost cooked, add the kale leaves and the tomato, and cook for a few more minutes
- Just before serving, add the garam masala, and extra salt to taste
- Serve with fresh coriander leaf, naan, rice, or anything else you fancy!