I am obsessed with Dahl. My favourite dahl that I have EVER tasted is the black dahl at Dishoom in London. It made my tastebuds dance with happiness. I haven’t been there since going vegan so not sure if I will be able to try it when I visit London later this year. Here's hoping...
In the meantime, I have been making my own version, which I LOVE. You can serve it as a side to an Indian dish, or have it by itself. I like stuffing it in peppers. Not a typical Indian presentation method but... YOLO. I just love roasted peppers. Plus, being totally honest, it doesn’t look the most beautiful dish on its on! I mean… it’s just brown. Trust me though – the flavour is immense. Super comforting with a fabulous kick of spice.
- 2 cups of green lentils
- 2 cans of coconut milk
- 3 chopped garlic cloves
- 3 large tomatoes, chopped
- 2 tsps of curry powder
- 1 tsp of ground cumin
- 1 tsp of cinnamon
- 1 tsp of paprika
- 1 tsp of chilli powder
- Sprinkle of chilli flakes (depending on how spicy you like it!)
- Salt and pepper to taste
- Chopped parsley to garnish
- Rinse the lentils, chop the tomatoes and garlic and add them to your pan with all the other ingredients
- Bring to the boil and stir, before reducing for a simmer over a lower temperature
- Cook uncovered for 2-3 hours until the mixture is thick. I like to cover for the final 30 minutes or so, as this creates a softer dahl
- I often add water as I am going to introduce more fluid to the mix. If you’re reheating over the coming days, definitely add extra water when reheating as the mix can become quite thick
- To serve, sprinkle some parsley (or coriander if you like it – I hate it!) plus chilli flakes on top. Add to a bowl with rice or scope into a precooked pepper.