Spicy lentil dahl
You may have tried this dish, or a version of it, when you've been out for a curry in an Indian restaurant. Sally Bee's dhal is on the Vow to Wow plan as a healthy dinner option.
Sally says: "Lentils are commonly used in place of the protein you would have in a meat, fish or chicken dish and have enormous health benefits. Plus they are a very good way of feeding a family economically!"
Try Sally's dhal with a yoghurt dip, pilau rice, with naan bread, or maybe a coconut basmati rice for a change.
Ingredients
1 tbs sesame oil or, alternatively, olive oil 1 cup finely chopped white onion 2 cloves garlic, finely chopped 1 tsp finely chopped fresh ginger 4 cups water or vegetable broth 1 cup dried red lentils, rinsed and picked over 1 tsp cumin 1 tsp coriander 1 tsp tumeric 4 cardamom pods split and seeds removed. Discard the outer husks ¼ tsp cinnamon¼ tsp cayenne pepper 1 vegetable stock cube 2 tbs tomato paste
Method
In a large heavy bottomed pan, heat the sesame oil over medium heat
Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent - about 6 minutes.
Keep stirring and add the water or broth, lentils, spices and crumbled stock cube. Bring to a low boil, then turn down the heat to low, cover and let the mixture simmer for about 20 minutes, or until lentils are very tender.
Stir in the tomato paste until well combined. Cook several minutes more, or until the dhal is desired consistency, adding more water to the dhal if needed.