We always make a big batch of Dhal so there is plenty left over which is perfect for keeping in the fridge for a few days, easy to warm up and adds a fabulous flavour to any meal. There are many ways of making a Dhal and we always play around with the recipe so this really is a guide and once you have got the hang of this, don’t be afraid to play around too.
400g of Red Lentils
3 tbsp of Ghee or coconut oil
4 shallots finely sliced
3 garlic cloves finely sliced or use lazy garlic 3 x tsp
Juice of Lime
1 tbsp of tomato puree
1 tsp of ground Turmeric
1 tsp ground Cumin
1 tsp Mustard seeds
Thumb size of fresh Ginger grated
1 tsp of ground Coriander
1/2 a red chilli or more if you like it hot
Put the lentils in a large saucepan and add 1.5 litres of water. Bring this to the boil. You will see a foam that starts to form on the top, you need to skim this off and keep doing so until ready. The lentils need to boil for 35-45 mins until dissolved and creamy. Add more water if necessary to avoid the lentils drying out. Once ready, remove the saucepan from the heat.
Take another saucepan and add 2 tbsp of the Ghee or coconut oil with the shallots and garlic. Heat until the shallots are softened and their juices are released - this should take around 3-4 mins on a medium heat. Once done, add the rest of the Ghee or coconut oil along with all the other ingredients to make the paste. Stir fry this for around 3 minutes then takeout off the heat. Mush the ingredients together to form a paste, you can add a little bit of water if necessary.
Bring the Dahl back to the heat and simmer gently until warm enough to eat, add the paste to the Dhal and stir in until fully mixed. You can leave a bit of the paste as a garnish for the Dhal when served and if you really want to be fancy, you can add some fresh coriander
And that is it, easy peasy and incredibly delicious… Enjoy x
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