I have never really been into Indian cuisine but my husband loves it. He has travelled extensively and has a love for the flavoursome foods of India. For some time now he has been making his own batch of Dahl and I have to say it really grosses me out!!! Somehow though, one winters day I had the urge to try my hand at making Dahl. We had the ingredients I thought he normally used and I did a search online for a recipe so I thought “why not” and gave it a go.
The end result was a recipe that I created using a variation of my husband’s recipe, the one I found online and some of the spices in the cupboard. When my husband came in the door he couldn’t believe I had cooked Dahl and then to my amazement he declared it was even better than the one he had been cooking and high on the best Dahl he had tasted list. Not bad for this Aussie gal who had never eaten Dahl lol lol. Apparently I don’t like eating it but I love making it.
Since then I’ve shared it with a friend who is also a Dahl addict and she has also declared it is one of the best Dahl recipes she has tasted. So after, my latest batch that made approximately 7 litres of Dahl – yes it was more like a Cauldron than a pot lol, I decided I would share the recipe with all of you. I’m pretty generous like that lol.
Kathie’s OMG I can’t believe I can cook Dahl Recipe!!
2 large onions finely diced
3 large cloves of garlic, minced
2.5 teaspoons of ground ginger
500 grams red lentils (soaked overnight in cold water)
50 grams of Pandaroo Satay spice mix
2.5 teaspoons Turmeric
2.5 teaspoons Ground Cumin
1/2 teaspoon Chilli powder (add more if you like it really spicy)
1 litre of vegetable stock
2 medium sized sweet potatoes, peeled and diced
400mls coconut cream
Fry the diced onions, garlic and ginger in enough olive oil to coat well. Fry until the onions are soft but not brown.
Add the Pandaroo Satay Spice Mix, Turmeric, Cumin and Chilli. Fry with the onion mixture for 1 minute. Add the drained lentils and vegetable stock. Stir well and bring to the boil.
Reduce heat to med/low and add the sweet potato and cocount cream. Stir well and return to the boil for a few minutes.
Reduce heat to low and leave to simmer for 3-4 hours or until lentils are the required texture. Stir occasionally during this time.
Service with Rice, Cous Cous or eat on its own.
This recipe makes about 3 litres of Dahl. You can freeze it in small containers and it’s a great lunch to grab on the go.