13 April, 2016

Dahl

Posted in : #healthymumma, Dairy Free, Egg Free, Gluten Free, Main Meal, Vegetarian on by : C4Kkitchen

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Dahl

Serves: 4

Dahl

Ingredients:

  • 1 x 400g can lentils, rinsed and drained
  • 1 tablespoon butter
  • 1 onion, finely diced
  • 1 celery stalk, finely diced
  • 4 cloves garlic, finely diced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground chilli
  • 200g pumpkin, diced
  • 3 cups vegetable or chicken stock

 

Method:

  • Melt the butter over a medium heat in a heavy based saucepan
  • Add in the onion, celery and garlic to the saucepan and saute for about 2-3 minutes until the onion starts to soften
  • Add in the fresh ginger, pumpkin and all remaining spices and fry off the spices for about 3-5 minutes until aromatic
  • Add in the lentil and stock, then bring to the boil
  • Reduce the heat to a slow steady simmer and simmer for 60 minutes
  • Serve with steamed rice and 2ID naan bread
  • Dahl with Rice

 

Recipe Notes:

  • Store covered in the fridge for the maximum of 3 days
  • This recipe is freezer friendly to be consumed within a maximum of 6 months

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.