Makes approximately 4 serves
Ingredients:
- 1 teaspoon coconut oil
- 1 large brown onion, finely chopped
- 2 large cloves garlic, crushed
- 3 cm piece ginger, peeled and grated or lightly crushed
- 2 cm piece turmeric, peeled and grated or lightly crushed
- 4 sprigs coriander, chopped
- 2 teaspoons mustard seeds
- 2 teaspoons garam masala powder
- 2 teaspoons cumin seeds
- ½ teaspoon chilli powder
- 1 large carrot, grated
- 1 small zucchini, grated
- 10 cherry tomatoes, cut into quarters
- 1 cup red lentils
- 6 curry leaves
- 400 ml can coconut cream or coconut milk, if preferred
- 1½ cups chicken bone broth or vegetable stock, if preferred
- 3 tablespoons almond meal
- 3 teaspoons moringa powder
- Sea salt to taste Note: Sea salt lifts the flavours in this dahl
- Black pepper to taste
- Juice of ½ small lime
- Lime zest for garnish
- Coriander sprigs for garnish
Cooking Instructions:
- In a large pan, melt the coconut oil over a low to medium heat.
- Sauté the onion, garlic, ginger, turmeric, coriander sprigs and spices for approximately 2 minutes. Prepare to be captivated, as your kitchen transforms into a fragrant haven, infusing your home with the irresistible allure of pungent, earthy aromas.
- Add grated carrot, grated zucchini, tomatoes, lentils, curry leaves, coconut cream, chicken bone broth, almond meal and moringa powder, and stir.
- Season with sea salt and black pepper to taste, and stir.
- Leave to slowly simmer for about 15 to 20 minutes until the lentils are cooked and most of the moisture is absorbed.
- When cooked, squeeze in a little lime juice to taste.
- Garnish with coriander sprigs and lime zest.
Serve with poppadoms and/or naan bread.
Spoon the dahl over cauliflower rice or quinoa, or add a side dish of rice.
In a world that often feels fast-paced and chaotic, taking the time to prepare a homemade meal can be a moment of calm and self-care. It allows us to reconnect with the ingredients that nature offers and infuse our dishes with love and intention.
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