Quick and Easy Dhal Recipe
Servings: 6
This quick and easy dhal is my go-to when I want a comforting, nourishing meal without too much fuss. It's packed with flavour, creamy coconut milk, and hearty lentils that come together in about 20 minutes. Perfect for busy nights or meal prep! It's one of my most popular recipes for good reason.
Ingredients
- 2 tbsp butter, ghee or coconut oil
- 1 onion/s (large) peeled and diced
- 3 clove/s garlic - peeled and sliced or crushed
- 1 tbsp ginger root - peeled and finely grated
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garam masala
- 2 tsp mustard seeds
- 1 tsp ground turmeric
- 1 carrot/s (large) grated
- 1 zucchini/s - grated
- 350 g roma tomatoe/s - roughly chopped or 1 can of tinned tomatoes
- 200 g split red lentils - dried (1 cup)
- 400 ml canned coconut milk - or cream (the cream gives a richer, creamier consistency)
- 350 ml chicken broth or stock - or vegetable stock or water
- 3 tbsp almond meal
- chilli flakes -to taste
- Sea salt and freshly ground black pepper - to taste (the salt really brings out the flavour a lot here)
- 1 lime/s - juice and zest to finish
- 1 bunch/s fresh coriander leaves - roughly chopped
Optional-
- 6 fresh curry leaves - optional but yummy
Serve
- Rice, quinoa or cauliflower rice (to serve)
Instructions
- In a medium sized pot, over a low to moderate heat, add the butter, ghee or coconut oil. Sauté the onion, garlic, ginger and spices for two minutes.
- Now add the grated carrot, zucchini, tomatoes, lentils, coconut milk, stock or water and almond meal. Season well, stir and leave to simmer for 15 to 20 minutes until the lentils are cooked and most of the moisture is absorbed.
- Finish with coriander leaves and lime. Season again if necessary (sea salt lift the flavours in this so make sure you add it) .
- I always serve this with brown rice or quinoa and either fresh or dried chilli so the heat can be adjusted by each individual.
Thermomix method
- Chop the garlic and ginger, 2 seconds, speed 5. Add the onion, carrot, and zucchini and chop 5-10 seconds speed 5.
- Add the spices and a tablespoon of ghee or coconut oil and sauté 5 minutes, speed 2, temp 100.
- Now add the tomatoes, lentils, coconut milk, stock or water and almond meal, a good pinch of sea salt and pepper, and cook 20 minutes, reverse speed 1, temp 100.
Serve
- Serve with fresh lime and coriander leaves over rice, cauliflower rice or quinoa.
- Its lovely on toast for breakfast (with or without an egg).
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Airtight in the fridge or freezer. The flavour actually improves with time.
- * a little extra cooking time might be needed if your lentils are not split.
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Place all the dhal ingredients (except the lime and fresh coriander) into the Grab Bag.
- Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
- Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 2 hours.
- Finish with coriander leaves and lime. Season again if necessary (sea salt lifts the flavours in this so make sure you add it).
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.
Notes
Vegan
Choose coconut oil and coconut milk.Coconut-free
Replace the coconut milk with full-fat natural yoghurt and choose ghee or butter.Grain-free
Serve over a baked potato or sweet potato, cauliflower rice or quinoa.Nut-free
Just leave the almond meal out.Turn it into a soup
Add a little extra stock and blend to make a delicious Indian red lentil soup.Make it meaty
You can use this as a curry base (sauce) and add any meat you like to this.Make it go further
Add in a can of drained and rinsed chickpeasMore vegetables
You can also add extra vegetables. Pumpkin, sweet potato, peas, chopped celery, beans, cauliflower, and broccoli would work well. I also love a couple of handfuls of baby spinach added at the very end.Breakfast
Leftovers are totally delicious on wholegrain toast for a protein rich breakfast.Tip
- A little natural yogurt or coconut cream on top of the dhal also often helps little ones adjust to the spiciness.
- If you're serving it with rice, cook-up extra (2 cups) and make my Baked Brown Rice Pudding for a quick, healthy breakfast tomorrow.