Dhal
(serves 4)
What you need:
• 1 Tbs coconut Oil or Olive Oil or Ghee
• 1 Onion
• 2 Tbs chopped coriander roots and stems
• 2 garlic cloves – crushed
• 2 tsp freshly grated ginger
• 1 tsp ground tumeric powder
• 2 tsp ground cumin powder
• 2 tsp garam masala
• 2 sticks celery
• 1 zucchini
• 1 carrot
• 1 cup mung dal – also called split yellow lentils, (dried)
• 2-3 cups stock ( Homemade bone broth is best)
• 2 tsp dulse flakes (seaweed)
• 1 tsp tamari
• 1 tsp sesame oil
• handful of baby spinach leaves
• handful of coriander chopped to serve.
What you do:
Place oil in a large saucepan on medium heat – cook onion, coriander roots and stems, garlic, ginger, turmeric, cumin and garam masala for about a minute until fragrant and starting to stick to the bottom of the pan. Then add in veggies and lentils to coat, and then add in stock, dulse, sesame oil and tamari. Bring to the boil then reduce heat to a low simmer for about 20 minutes until veggies and lentils are soft. You may need to add more stock or water if it’s to thick and sticking to the bottom of the pan.
Stir in baby spinach just before serving (allow to wilt) then top with and coriander to serve.
Serve as a side to a protein (chicken, fish, etc) with a big green leaf salad.
