Absolutely Dhal-icious!
Yesterday I got home from a short road trip and whipped up a quick dhal for dinner.
This recipe is super easy and can be on your Table in 30 minutes (prep & cooking time).
Most ingredients will be found as pantry staples so no need to go out and buy any unnecessary ingredients you won’t ever use again.
2 cups of butternut pumpkin chopped into cubes
1 medium sized carrot chopped into cubes
1 tomato diced
1 cup red lentils rinsed and strained
1 yellow onion diced
2 cloves of garlic diced
7 florets of cauliflower separated
A small handful of chopped flat leaf parsley
Olive oil as needed to sauté onion and garlic
3 cups vegetable stock
1 can coconut milk
1/2 lemon squeezed for juice
SPICES:
2 tsp turmeric
1 tsp cumin
1 tsp ground cinnamon
2 tsp curry powder
Garnishes:
1/4 handful of chopped parsley
1/4 handful of chopped coriander
1 dollop of Greek yogurt
Add olive oil, onion and garlic to a hot pot. Once onion starts to turn translucent, add tomato, spices and parsley and stir through.
Add in vegetable stock and lentils. Let simmer on a medium head and stir occasionally for about 10 minutes.
Add in pumpkin and carrot, stir through occasionally.
Add in coconut milk and lemon juice. Stir through and let simmer until most of the liquid is absorbed.
Once lentils have almost completely cooked through, add in cauliflower and simmer until softened.
Serve with garnishes & enjoy