Its autumn now and alongside leaves falling and cooler mornings salads just don't seem to cut the mustard. This change of season is making my body crave warmth and grounding and what better way to cover these bases than with dhal.
Dhal is simple, nourishing, warming and full of fibre. It is also a vehicle for my favourite therapeutic spice, turmeric. Anti-inflammatory, antimicrobial, liver tonic, immune helper, you just cant beat this spice.
Versatile, dhal can be served as a side, with added veges or rice or quinoa to make it more substantial. It can also be dressed up with any kind of tarka you like. Tarka is a mix of spices, onions or garlic thrown over the dhal.
What's in it?
DHAL
- 2 cups of red lentils
- 5 cups of water
- 5cm piece of ginger
- 3 cloves of garlic
- 2 tsp of turmeric
- salt to taste
TARKA
- 2 tablespoons of olive oil
- red onion, chilli, lemongrass
- shallots, cumin seeds, nigella seeds
- grated ginger, garlic, cherry tomatoes
- mustard seeds, curry leaves, chilli flakes
How do you do it?
- Wash the lentils, then add to a pot, cover with water and bring to a boil.
- Add the crushed ginger, garlic, turmeric and simmer it over a very low heat for about an hour.
- Season with salt.
- For the tarka- heat the oil and then quickly fry your choice of topping until fragrant.
- Toss over your dhal with a handful or coriander and a squeeze of lemon.
Perfect autumnal dish to warm your belly and your soul :)
Enjoy!
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