Dhal makes a great main dinner or lunch. While the lentils are cooking, chapatis or rice can be prepared. We often add pieces of butternut squash to the dhal; their sweet flavour seems to go really well with coconut and lentils, plus they add some more lovely vitamins
Preparation time: 10 minutes
Cooking time: 20 minutes
1 tbsp olive oil
1 onion, finely chopped
2 cloves of crushed garlic
1 tbsp fresh grated ginger
1 tsp cumin seeds
1 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
2 tsp mustard seeds
250g / 9oz red lentils
800ml / 27fl oz vegetable stock (I use Marigold Organic Swiss Vegetable Bouillon)
50g / 2oz creamed coconut (I use a Patak’s sachet)
3 medium tomatoes finely chopped or blended
250g / 9oz butternut squash, chopped into small cubes
red pepper/finely chopped red chilli/fresh coriander, as a garnish
- Wash the lentils in a sieve or colander.
- Heat the oil in a saucepan and sauté the onion. When it starts to become soft, add the garlic and spices, and cook for a further 2-3 minutes.
- Add the lentils, tomatoes, coconut cream and butternut squash pieces to the pan. Bring to the boil, then reduce the heat, cover and gently simmer for 20 minutes or so until the lentils are just tender. Stir regularly and add a little water if needed.
- Serve in bowls with chopped red chilli (or red pepper for children) and coriander as a garnish, and side dishes of rice and/or a chappatis.