Delicious Dhal

DeliciousDhal_Featured_NerdsAndNomsense

If you love curry, stew, lentils, or cooked vegetables anywhere near as much as I do, then this recipe is for you. Dhal (or Dal or Daal, depending on who you ask) is a thick lentil stew. It’s healthy, hearty and a great dish for any cold grey day. This is the most complicated and most complimented recipe I know, so here’s hoping you can impress someone with your cooking prowess with this delicious meal.

 

What You’ll Need:

  • 1 onion (chopped)

  • 2-3 garlic cloves (crushed)

  • 1 eggplant (chopped)

  • 1 zucchini (sliced)DeliciousDhal_Kate_nerdsandnomsense-3

  • 1 can of crushed tomatoes

  • 1 teaspoon of chilli powder

  • 1 tablespoon vegetable oil

  • 2 tablespoons water

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cloves

  • 1 pinch of salt

  • 1 – 2 teaspoons ground ginger

  • 2 – 3 teaspoons yellow curry powderDeliciousDhal_Kate_nerdsandnomsense-1

  • 3/4 cup (150g) split lentils

  • 3 1/2 cups vegetable stock (it doesn’t have to be vegetable stock: beef, chicken and fish work just as well), hot

  • some naan or roti (roti is preferable, but much more difficult to find in the states)DeliciousDhal_Kate_nerdsandnomsense-2

  • a large saucepan with a lid.

Optional:

  • 2 tablespoons chopped fresh coriander

  • 1 carrot (peeled and chopped)
    (the only reason I didn’t use these is because I could not find fresh coriander or a single large carrot. I am forever sad that I live nowhere near a farmers’ market)

 

Now for the Recipe!

  1. Cut up the onion, garlic and eggplant (and carrot, if you have it). Put all of the cut up veggies into a large saucepan (needs to be Big), stirring in the vegetable oil and water. Heat until it begins to sizzle, cover the pan, then cook gently for 5 minutes.DeliciousDhal_Kate_nerdsandnomsense-5

  2. While those are cooking, mix all of your spices together and heat up your stock in the microwave (I generally do about 1 minute). This is where you can go kind of crazy. I generally end up putting in way more curry powder and ground cloves than the recipe calls for, but it’s all up to what you want it to taste like and how spicy you want it to be (that’s where the chilli powder comes in). Once you’re happy with your mix of spices, stir them into the pan and cook for 1 minute.DeliciousDhal_Kate_nerdsandnomsense-6DeliciousDhal_Kate_nerdsandnomsense-7

  3. Stir in your lentils and stock, bringing the pan to a boil. While waiting for it to boil, cut up your zucchini.DeliciousDhal_Kate_nerdsandnomsense-9

  4. Once boiling, stir in your zucchini and crushed tomatoes. Cover, then let it simmer for 15 minutes. Stirring occasionally and adding more stock/spices as you feel necessary.DeliciousDhal_Kate_nerdsandnomsense-10DeliciousDhal_Kate_nerdsandnomsense-11

  5. Uncover and let it simmer for 5 more minutes, and warm up your Naan or Roti. A good way to tell if it’s done is if the lentils have ‘burst’.DeliciousDhal_Kate_nerdsandnomsense-12DeliciousDhal_Kate_nerdsandnomsense-13

  6. Serve in bowls with fresh coriander and with your naan/roti.DeliciousDhal_Kate_nerdsandnomsense-14

  7. Enjoy!!

Dhal is such a hearty and warm and lovely meal. And, because this recipe serves 4 I always end up with leftovers. It’s so tasty and there are so many different ways to make dhal (allrecipes.com.au has some great ones, if cooked vegetables or vegetarian dishes aren’t your thing) that I hope it becomes as much of a staple of cold nights for you as it has for me!

DeliciousDhal_Kate_nerdsandnomsense-15

Delicious Dhal
 
Author:
Recipe type: Dhal
Cuisine: Indian
Ingredients
  • What You’ll Need:
  • 1 onion (chopped)
  • 2-3 garlic cloves (crushed)
  • 1 eggplant (chopped)
  • 1 zucchini (sliced)
  • 1 can of crushed tomatoes
  • 1 teaspoon of chilli powder
  • 1 tablespoon vegetable oil
  • 2 tablespoons water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cloves
  • 1 pinch of salt
  • 1 - 2 teaspoons ground ginger
  • 2 - 3 teaspoons yellow curry powder
  • ¾ cup (150g) split lentils
  • 3½ cups vegetable stock (it doesn’t have to be vegetable stock: beef, chicken and fish work just as well), hot
  • some naan or roti (roti is preferable, but much more difficult to find in the states)
  • a large saucepan with a lid
  • Optional:
  • 2 tablespoons chopped fresh coriander
  • 1 carrot (peeled and chopped)
Instructions
  1. Cut up the onion, garlic and eggplant (and carrot, if you have it). Put all of the cut up veggies into a large saucepan (needs to be Big), stirring in the vegetable oil and water. Heat until it begins to sizzle, cover the pan, then cook gently for 5 minutes.
  2. While those are cooking, mix all of your spices together and heat up your stock in the microwave (I generally do about 1 minute). This is where you can go kind of crazy. I generally end up putting in way more curry powder and ground cloves than the recipe calls for, but it’s all up to what you want it to taste like and how spicy you want it to be (that’s where the chilli powder comes in). Once you’re happy with your mix of spices, stir them into the pan and cook for 1 minute.
  3. Stir in your lentils and stock, bringing the pan to a boil. While waiting for it to boil, cut up your zucchini.
  4. Once boiling, stir in your zucchini and crushed tomatoes. Cover, then let it simmer for 15 minutes. Stirring occasionally and adding more stock/spices as you feel necessary.
  5. Uncover and let it simmer for 5 more minutes, and warm up your Naan or Roti. A good way to tell if it’s done is if the lentils have ‘burst’.
  6. Serve in bowls with fresh coriander and with your naan/roti
 

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