Lentil Dahl

Thu, 21 April 2022

Chef: Aisling Larkin

 

Ingredients:

30g oil

1 onion

4 cloves garlic

3cm ginger

1 large sweet potato

1 red pepper

150g spinach

1 tin coconut milk

1 tin chickpeas

300g lentils

10g Cumin

5g Garam masala

3g turmeric

1 vegetable stock cube

30g coriander

Salt and pepper

 

Method:

1. Mise en Place: Peel the onion, garlic and sweet potatoes. Deseed and dice the pepper. Peel and grate the garlic, ginger and turmeric. Drain the tinned chickpeas, rinse and set aside.

2. Heat 15g oil in the pan. Sauté the onion and garlic with ginger and turmeric low and slow until it is golden and caramelised. This will take about 20 minutes. Add in the cumin, garam masala, chilli and cook out for 3/4 minutes.

3. Add in the sweet potato, red peppers and lentils. Cook out for about couple of minutes.

4. Add in the boullion and water and allow it to cook low and slow.

5. After 20 minutes add in the coconut milks and allow to simmer and bubble.

6. As the dhal cooks, peel the 150g red onion, half and quarter and cut into long slices. Saute in a pan over a very low heat until soft using 10g of oil.

7. Before service add the spinach and chickpeas and warm through.

8. Serve spoonfuls of dhal in warm bowl and top with a 10g dollop of natural yogurt some bright slices on 50g red onion, 20g red chilli and 25g fresh coriander.

 

Pickled red onion

1 red onion

100ml apple cider vinegar

1 tbsp sugar

50mls water

 

Method

Slice the onions.

Place them in the pickling liquor and allow to pickled for about an hour.

 

To Serve :

Cook, drain and fluff the basmati rice.

Spoon the rice to one side of the plate, spoon the creamy lentils on next and garnish with pickled onions, a dollop of coconut yogurt , fresh coriander and some toasted seeds and nuts.