Peanut Dhal with potato and carrotCourse: MainDifficulty: Easy
I make dhal all the time…its one of my go too’s when i’m wanting something comforting and grounding. I experiment with all sorts of lentils but this dish i decided to stick with the traditional red lentils which during the cooking process dissolve and make the dish super creamy. Its a tick for fibre and many ticks off your daily vege count. Winning!
1 C of red lentils, washed and soaked
Olive oil or Ghee for frying
1 onion, chopped
4 crushed garlic
1/4 C of grated ginger
1/4 C yellow curry paste
2/3 C of peanut butter
3 Cups of vegetable stock
1 can of coconut milk
1/4C tamari sauce
honey to taste
2 carrots, chopped into bite size pieces
2 potatoes, peeled and chopped
1 C of silverbeet, leafy part, chopped
Freshly chopped mint to top
- Wash red lentils well and soak for min 30 minutes or longer
- In a large pan heat oil then fry up onions till soft
- Add garlic, ginger and yellow paste. Stir well. Turn heat down a little
- Add peanut butter, mixing through
- Add the stock, coconut milk, tamari, honey & stir
- Have a taste test of the sauce; if you would like more heat add some more yellow paste 1 tbsp at a time, maybe you want more peanut flavour add another 1/4c of so. It may even need a tad more honey. Make the sauce your own.
- Add the washed, drained lentils to the sauce, stir then add the rest of the root vegetables.
- During cooking it can stick to the bottom as the lentils dissolve and of course the honey so simmer on a med-low heat stirring every now and then. Over time the sauce will start to thicken up.
- Once the root vegetables are soft the dish is nearly ready.
- The last step to is add the chopped silverbeet for the greenery effect and additional nutrition. Stir though put a lid on and let it rest until ready to serve. It’ll cook with the heat of the dish.
- Serve with rice and chopped mint
- This dish tastes better the next day. You’ll be looking at your watch all morning for your lunch break. Make sure you place any left overs into a box that you can take with you to work. Or you can place in the freezer for the following week. I like to store in freezer safe glass jars about 2 cups per container this will serve 2 people with rice and some extra veges.
- You could also chop 1/2C per person of chopped cucumber pieces and some red peppers to add a crunch and freshness to the meal.
- Soaking lentils is not a must but is ideal. Start by giving the lentils a really good rinse and remove all the ones that look off colour. Most lentils have a protective coating and for some people this can irritate their digestion so by rinsing and soaking this removes most of it. Its a habit I just do automatically and sometimes I’ll even cook the lentils separately so to remove the scum then add to the dish.