Lentil Dahl
Dahl for breakfast?! Hear me out. Dahl, I find, is quite divisive. People either get it or they don’t. A bit like IKEA. I love, love, love dahl – probably due to protracted bouts of vegetarianism before we started growing animals ourselves – and I’d wheel this one out regularly. (Truly, what’s not to love about red lentils I ask you?!) I make big batches of it at a time. And it’s more delicious the day after. And the day after. And it’s GREAT for breakfast. Nourishing, filling, interesting, warm. Once you get past the western cultural insanity of breakfast cereal, everything makes sense. Dahl for breakfast makes perfect sense.
But another reason I love it is because it costs about 10 cents to make. Well, maybe not 10 cents, but damn it’s cheap. About $10 for an entire family dinner. And it’s super nutritious. Gotta love that.
Ingredients 14
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp ghee
1 tbsp ground turmeric
1 onion, large, finely diced
2 garlic cloves, crushed
3 cm fresh ginger, piece, chopped, (1¼ in)
1 1⁄2 tsp salt
1 tsp ground black pepper, freshly ground
375 g red lentils, 13 oz/1½ cups
1 ‒ 1.25 l chicken broth
To Serve
steamed rice, to serve
yoghurt
fresh coriander (cilantro)
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Method 3
Smash the and in a mortar and pestle if you have one. Warm the in a large heavy-based saucepan or a cast-iron pot over a medium heat and add the cumin, coriander and . Cook for a minute until fragrant, then add the , and . Cook until the onion is translucent, stirring fairly constantly, and add the and .
Add the and stir until coated, then cover with the – sometimes I just use water, which is fine – and simmer until cooked, usually about 30 minutes. I keep checking and stirring and adding broth or water if it looks dry.
You can add chilli, which spices the whole dish up (add with the spices), but leave it out if cooking for kids.
