This is your 'master dal' recipe. The one you can always rely on as your go-to which can then be adapted, whether that's just with a little extra sprinkle or stir through.
A basic dal is not meant to be heavily spiced. It's your creamy comforting base to which you add your choice of toppings to suit.
What can you add? Think charred greens, spiced and roasted vegetable or roast tomatoes as shown here. You can serve as a side to tandoori tofu skewers or stir through spinach and top with turmeric roasted cauliflower steaks. There are endless heavenly possibilities with this lovely dish.
Try a Tarka for a traditional topping. This is a mix of spices fried in oil until sizzling and aromatic, and then folded through the creamy pulses just before serving
It firms up a bit the next day. This makes an awesome wrap or flat bread filling. Add quick-pickled red cabbage, mango chutney and fresh herbs for a winning lunch.
Learn this one recipe and so many more open up!
1 3/4 hours
250g yellow split lentils Chana Dhal
Large fat thumb sized piece of ginger grated
4 fat garlic cloves crushed
½ heaped tsp turmeric
1-2 green chilli‘s slit with a knife and left whole
Sea salt fresh ground black pepper
For the spiced roasted tomatoes
6-8 medium tomatoes halved
¼ tsp of the following-
2 tbs light oil
Salt and pepper
Fresh Coriander to serve
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