dinner:

slow cooked red lentil dhal

Dhal is a meal that caters to all dietary requirements and is one of the ultimate Winter warming meals

This slow cooked red lentil dhal is quick and easy to make and cooks itself in the slow cooker, while you do what you need to do throughout the day, making it a great option for a mid-week meal.

 
 
 
 

Dhal is traditionally made with channa dhal, a dried legume that requires soaking. This recipe uses red lentils, which cook in a fraction of the time, so if you don’t have a slow cooker, you can still make this meal, just allow the dhal to simmer until the lentils are tender (~25-30 minutes).

My kids LOVE dhal. The will often go back for seconds and will even take leftovers in their thermos to school. The spice combination in this recipe is quite mild, however, if you do like a bit more heat then increasing the mustard seeds and garam marsala will do the trick.

I recommend doubling the recipe so you have some for the freezer.

Enjoy xx.

 
 
 

 

Ingredients:

Serves 4

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 2 tsp turmeric

  • 1/2 tsp ground cinnamon

  • 1 tsp curry powder

  • 1/2 tsp yellow mustard seeds

  • 1/2 tsp garam masala

  • 2 brown onions, finely diced

  • 3 cloves garlic, crushed

  • 2 tbs ginger, grated

  • 1 eggplant, finely diced

  • 200g red lentils

  • 400g diced tomatoes

  • 400g coconut milk

  • 2 cups chicken stock

  • 6 curry leaves (optional, but so worthwhile including)

 

Method:

  1. Put all spices into a bowl and mix together. Set aside.

  2. Heat a medium frypan over medium heat and add a drizzle of olive oil. If you slow cooker has a browning function then use this.

  3. Add the onion, garlic and ginger and sauté for 3-4 minutes. Add the eggplant and cook for a further 3-4 minutes, stirring occasionally.

  4. Add the spice mix and cook, stirring, for 1-2 minutes or until fragrant. Transfer to slow cooker.

  5. Add the lentils, tomatoes, coconut milk, stock and curry leaves and stir. Set the slow cooker to low and cook for 4 hours, up to 8 will also be fine.

  6. Garnish with fresh coriander and serve with rice or naan.