Basic Dahl
In the Indian Diet, Dahl is a go to staple in a balanced diet and the first food many babies receive after breast-feeding. Dahl is easy to digest and low in fat.
- 200 gr dried lentils picked over and rinsed (green lentils, brown lentils, Puy lentils, red lentils, yellow and green split peas and whole or split mung beans)
- vegetable stock
- 172 tsp cumin
- 1 pinch turmeric
- 5-7.5 cm kombu seaweed (found in Asian markets and health food shops (optional))
- curry Paste (to taste )
- steamed basmati rice to serve
- steamed vegetables to serve
- Put the lentils and enough stock to cover them by 7.5cm into a heavy- based stockpot or large saucepan. Bring the lentils to the boil and skim as the foam rises to the surface. To help reduce gas and aid digestion, add the cumin, turmeric and kombu to the lentils as they cook.
- Reduce the heat to low and simmer the lentils for 1 hour, stirring occasionally, or until they are very tender.
- Add the curry paste to the cooked lentils and simmer for a further 5—10 minutes, stirring occasionally, until blended and hot.
- Serve the dahl with steamed basmati rice and steamed vegetables for simple, delicious and healthy meal.
This dish is great to batch cook and put half of it in the freezer.
