When I returned from Australia after living overseas for a couple of years, one of the first meals I had was this Dahl that my Mum had made. She always goes to so much trouble to cook for me and we have always shared a special bond when it comes to cooking. We still pass recipes between each other, buy one another cookbooks for birthdays or look forward to planning the next meal we will make next time we catch up.
This dahl took me by surprise though, simply because it was SO good! I had never been a huge dahl fan before, and despite cooking on numerous yoga retreats and events, I had never actually made dahl myself!
This recipe is really easy, fast to make, versatile to adapt and so nourishing and delicious. It keeps 3-4 days in the fridge and also freezes really well. It is cost effective, uses simple ingredients and is generally enjoyed by children and adults alike. Its a great source of vegan protein, and also a really grounding and balancing meal that is easy to digest.
So, have I sold it to you yet?! Scroll down for the recipe and whip up a batch for yourself. I am sure it will become a staple in your household too.
TURMERIC, COCONUT & SWEET POTATO DAHL
1-2 teaspoons coconut oil
1 brown onion diced
2 garlic cloves diced
3cm pice of ginger diced or grated
4 curry leaves
1 large sweet potato chopped
1 tablespoon garam masala
1/4 teaspoon of cinnamon
1 teaspoon turmeric
1 teaspoon curry powder
3/4 cup yellow split peas
3/4 cup green lentils
1/4 cup quinoa
4 cups vegetable stock
1 can coconut milk
1/2 cup peas (defrosted if frozen)
1/4 cup coriander
Pop your coconut oil in a large saucepan/soup pot and allow to warm.
Add the onion, garlic, ginger and all spices and sauce for a few minutes until sizzling.
Add all the lentils, quinoa and sweet potato and stir to coat in the spices.
Add the vegetable stock and bring to the boil.
Once boiling, reduce the heat to simmer until the lentils and sweet potato are cooked- around 25-30 minutes.
At the end, add the coconut milk, peas and coriander and allow to warm through.
Season with salt and pepper to your liking.
Serve with extra coriander.