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Becs Easy Dahl Recipe

  • 4servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup of oil (or less) - butter if you like the flavour and have low cholesterol!

  2. 1 onion chopped

  3. 2 stalks of celery chopped

  4. 1 teaspoon fresh grated ginger

  5. 2 tablespoon curry powder

  6. 3 bruised green cardamom pods

  7. 2 star anise

  8. 12 fresh curry leaves

  9. 250 g of lentils (try 1/2 red and 1/2 moong dahl or brown if you soak them for a few hours). You can cheat and use a can to make this quick.

  10. 1 1/2 litre of veggie stock

  11. 160 g green peas

  12. 2-3 kumara (similar to sweet potatoes ), baked or serve with basmati rice

Instructions Jump to Ingredients ↑

  1. Fry onions and spices (except curry leaves) in oil for about 5 minutes. Add celery, peas, lentils, curry leaves and stock. Stir it around a bit then cover and cool an long as the lentils take. This depends of what kind of lentils you use. About 40 minutes for the combo of lentils I suggest. Brown lentils take longer. (60 minutes? soaking them speeds it up). If you use canned lentils this whole dish can take only 30minutes. You may need to use more stock. Keep an eye on it. It is cooked when the lentils are really soft and it should have the consistency of a thick porridge.

  2. Pour on top of baked kumara/sweet potato (or rice).

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