Few things are as satisfying and tasty as a bowl of dahl – especially as the nights get longer and colder. Here is a recipe courtesy of Wunder Workshop, the go-to apothecary for organic and ethically sourced herbs and of course, turmeric, the hero ingredient in a good dahl recipe. It’s as delicious as it is good for you and not to mention a good immunity booster!
Ingredients for the dahl recipe
1 large onion, diced
6 cloves of garlic, minced
3cm of ginger, minced
1 green chilli, finely sliced
2 tsp organic turmeric powder
1 tsp organic coriander powder
1 tsp organic cinnamon powder
1 tsp garam masala
2 tsp fennel seeds
2 tsp cumin seeds
1 tbsp tomato paste
200g green lentils (chana dahl)
2 tbsp coconut oil or organic ghee
1 bay leaf or curry leaf
salt to taste.
For the rice:
200g basmati rice, soak for 30mins or wash your rice in cold water.
1 pinch of Golden Saffron
3 cardamom seeds, crushed
salt to taste.
Instructions for the dahl recipe
Begin by soaking the lentils in a pot of warm water for 1 hour. Then drain the water from the lentils and add 600ml of water and your bay/curry leaf and fennel seeds. Bring to a gentle simmer – this will be cooking for 1 hour at least – the longer the better and if you need to add more water, then do!
Get the rice going – add twice the amount of water to the rice, and include you cardamom seeds and cloves to simmer with the rice. Stir once, then keep the lid on until cooked – which should be amount 20 minutes.
Add a small amount of freshly boiled water and let this infuse with your pinch of saffron – only 2 tbsp of water to extract the aroma and colour from the threads. This can be added to the rice once it is cooked.
15 minutes before the dahl is done dice the onions, ginger, garlic, and chili. Add the oil to a heavy bottom pan and cook the onions until they are very soft. Then include the garlic/ginger paste and chili – fry for 1minute before adding the spices. Fry for another minute before adding the tomato paste and make sure that all is mixed well. At this point you can also add some extra embellishments if you like – roasted aubergines, garden peas and carrots all work well.
Test the dahl at intervals to see how cooked the lentils are. Add salt to taste and when the lentil are creamy and add a smooth texture when stirred add in all of your spices, garlic, onions etc. Check the balance of salt before serving alongside your rice.
I’ve also added a fried egg here with an Indian twist, 1/2 tsp of organic turmeric powder, a pinch of cumin seeds, and a few chili seeds for an extra kick!
For more information, visit the Wunder Workshop
Images courtesy of Wunder Workshop
Hettie is the editor and co-founder of DOSE. A keen runner, she’s also partial to a blast of high-intensity and hot yoga. A country girl at heart, she divides her time between London and the lush rolling hills of North Devon. When she’s not jetting off on her next adventure, Hettie can be found in a candle-lit alcove with a laptop, a spaniel and a full bodied Malbec.