I'm on a dahl run at the moment: I'm cooking dahl, being sent recipes for dahl and having dahl cooked for me by others! South Coast mum, Rachael's recipe really appeals to me as I love coconut milk, and I hadn't thought of including it in a dahl before. Plus, I love her last instruction... that's reason enough to cook this one! You can read more about Rachael's life on her blog here.
Rachael writes: "I'm always on the lookout for meals that are good to freeze, so I can cook in bulk and stock some away. I clipped this dahl recipe from the paper and carted it around for about a year, decorating it it with coconut and spinach as it got more and more loved. The clipping is long-lost, but a bastardised version now lives in my head. It's is super-yummy and freezes really well."
Rachael's Coconut and Spinach Dahl:
INGREDIENTS/METHOD:
1. Chop an onion, a garlic clove and a chunk of ginger and fry them up for a while. (I have a jar of ginger puree in the fridge for when I'm ingredient or time-poor.)
2. Fry them off for a few minutes and then add a teaspoon of curry powder and two drained cans of lentils (or a few handfuls of dry lentils). Fry these off for a few more minutes.
3. Next add about a cup of chicken stock and a can of coconut milk. Salt, pepper.
4. Simmer for about 45 minutes.
5.Get your brown rice on about fifteen minutes into the cooking time (it will take about half an hour.)
6. A few minutes before serving, stir through a big pile of chopped spinach so it just wilts in nicely and doesn't overcook.(You can freeze it with the spinach in, or freeze before this step and add fresh spinach when you defrost and cook later.)
7.Serve the dahl on rice with a big dollop of yogurt.
8. Feel healthy! Eat chocolate to celebrate.
~ Thanks Rachael!
Showing posts with label dahl. Show all posts
Showing posts with label dahl. Show all posts
30 July 2010
28 July 2010
Guy's Dhal
I am yet to perfect a dahl... maybe this one will set me right? This recipe was sent in from a former housemate of Alex's - Guy. Hi Guy! Alex can vouch that Guy's dahl is one of the best around.
GUY'S DAHL RECIPE:
INGREDIENTS:
1 medium brown onion
3-5 cloves garlic (depending on taste/size)
1-5 small red chillies (depending on taste)
1 tsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
salt
Around 150-250g lentils (red/yellow/brown)
2 medium-sized ripe tomatoes
Optional: 1 medium potato, 1 medium carrot
METHOD:
1. If using yellow or brown lentils, soak for at least 1 hour, ideally 4-8 hours.
2. Place lentils in large saucepan/crock pot and rinse lentils well in a few changes of water.
3. Cover lentils with 1.5 to 2 inches of water.
4. Put all but a teaspoon of ground coriander into lentil water.
5. Put lentils on to boil, being careful to catch the saucepan before it boils over onto the stove. Turn down to low heat so it simmers.
6. Finely chop onion.
7. Pound peeled garlic, chillies and half to one teaspoon of salt in mortar and pestle.
8. Chop tomatoes into around 1cm cubes or slightly smaller.
9. If using potato and carrot, chop them finely, parboil briefly and drain.
10. Fry onion in a small amount of vegetable oil (e.g. peanut oil, sunflower oil etc.). Use a frypan. Keep an eye on the onions, stirring regularly until translucent. Use a pretty low heat. Don't let the onions burn.
11. Add garlic/chilli/salt mix, fry for another couple of minutes, still keeping the heat low.
12. Add cumin, remaining coriander and turmeric. Fry another minute or so, still over low heat.
13. If using potato and carrot, add now and fry with onion/spice mix for another couple of minutes over low heat.
14. Add tomatoes. Heat can be turned up slightly now if necessary, but stir constantly to work the onion/spice mix off the bottom of the frypan.
15. When the onion mixture looks like it's cooked, scrape it into the lentil saucepan. Ladle some water out of the lentil saucepan into the frypan to rinse all the onion/spice mix into the lentils.
16. Cook the dhal for 45mins to 1 hour more.
Serve with raita, chutneys and pappadams fried in peanut oil.
~ Thanks Guy!
GUY'S DAHL RECIPE:
INGREDIENTS:
1 medium brown onion
3-5 cloves garlic (depending on taste/size)
1-5 small red chillies (depending on taste)
1 tsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
salt
Around 150-250g lentils (red/yellow/brown)
2 medium-sized ripe tomatoes
Optional: 1 medium potato, 1 medium carrot
METHOD:
1. If using yellow or brown lentils, soak for at least 1 hour, ideally 4-8 hours.
2. Place lentils in large saucepan/crock pot and rinse lentils well in a few changes of water.
3. Cover lentils with 1.5 to 2 inches of water.
4. Put all but a teaspoon of ground coriander into lentil water.
5. Put lentils on to boil, being careful to catch the saucepan before it boils over onto the stove. Turn down to low heat so it simmers.
6. Finely chop onion.
7. Pound peeled garlic, chillies and half to one teaspoon of salt in mortar and pestle.
8. Chop tomatoes into around 1cm cubes or slightly smaller.
9. If using potato and carrot, chop them finely, parboil briefly and drain.
10. Fry onion in a small amount of vegetable oil (e.g. peanut oil, sunflower oil etc.). Use a frypan. Keep an eye on the onions, stirring regularly until translucent. Use a pretty low heat. Don't let the onions burn.
11. Add garlic/chilli/salt mix, fry for another couple of minutes, still keeping the heat low.
12. Add cumin, remaining coriander and turmeric. Fry another minute or so, still over low heat.
13. If using potato and carrot, add now and fry with onion/spice mix for another couple of minutes over low heat.
14. Add tomatoes. Heat can be turned up slightly now if necessary, but stir constantly to work the onion/spice mix off the bottom of the frypan.
15. When the onion mixture looks like it's cooked, scrape it into the lentil saucepan. Ladle some water out of the lentil saucepan into the frypan to rinse all the onion/spice mix into the lentils.
16. Cook the dhal for 45mins to 1 hour more.
Serve with raita, chutneys and pappadams fried in peanut oil.
~ Thanks Guy!
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