Bridget’s Best DAHL ever
Prep Time: 15 mins (plus soaking time for legumes)
Cook Time: 1 hour
Servings: 6
Ingredients:
1 cup brown lentils, pre-soaked 24hrs
1/2 cup red kidney beans, pre-soaked 48 hours and pre-cooked
3 cups water/stock
1 cup chopped tomatoes
2 medium zucchini, halved and sliced
4 tablespoons ghee or coconut oil
1/2 tablespoon minced ginger
4 sliced polski ogórki dill pickled cucumbers
1/2 tablespoons cumin seeds
1 tablespoon black mustard seeds
1 red chilli (de-seeded and chopped)
1/4 teaspoon hing (can substitute with 1 garlic clove chopped)
1 tablespoon tumeric
1 teaspoon celtic sea salt
fresh coriander leaves for garnish
salt and pepper to taste
Method:
In a big saucepan melt 3 tablespoons ghee, add turmeric, hing, and lentils. Fry for 30 seconds on medium heat.
Add zucchini and and fry for 1 more minute.
Add tomatoes, water, salt, fresh chili, and diced ginger. Bring to a boil over high heat, then cover, lower heat, and let dahl simmer for 1 hour or until the lentils are cooked.
Stir in chopped polski ogorki and red kidney beans. Remove from heat and set aside.
In a small frypan add remaining ghee. When hot add cumin seeds and black mustard seeds. When the seeds start to crackle pour the mixture into the pot of dahl.
Serve garnishished with fresh coriander leaves or parsley.
Note on legumes:
Legumes can be a great source of protein but need proper preparation to remove anti-nutrients.
*Lentils should be soaked overnight prior to cooking (except red lentils)
*Beans should be soaked for 48 hours and precooked prior to adding, changing water often
*only use canned legumes as a last resort and always rinse well