Very Veggie Double Dhal

• porsi: Serves 4-6
• waktu aktif: 50
• total waktu: 60

Bahan-bahan

200g red lentils

2 tbsp vegetable or coconut oil

2 medium onions, finely chopped

2 garlic cloves, finely grated or crushed

3-4cm piece of fresh ginger, grated

3cm piece of fresh turmeric, grated, or 1 tsp ground 2 tsp ground coriander

1 tsp ground cumin

2 large carrots, scrubbed and coarsely grated

400g tin peeled plum tomatoes

400g tin Puy, green or brown lentils, or 200g pre-cooked lentils

200g tin coconut milk (optional)

Finely grated zest and juice of 1 lime or ½ lemon, or to taste Sea salt and black pepper

To serve (optional)

Raita or coconut raita (page 219)

Petunjuk

Rinse the red lentils thoroughly and leave to soak in cold water while you start the dhal.

Heat the oil in a large saucepan over a medium-low heat. Add the onions and fry for 10 minutes until soft and lightly caramelised. Stir in the garlic, ginger, turmeric, coriander and cumin and fry gently for a couple of minutes, making sure the garlic doesn't burn.

Tip in the grated carrots and stir to mix with the spices. Now add the tinned tomatoes, crushing them with your hands as they go in and picking out any stalky ends or bits of skin. Bring to a brisk simmer and cook, uncovered, for 10 minutes or so, to reduce and thicken the sauce.

Give the red lentils a final rinse, then add to the pan along with 200ml water. Stir and bring back to a simmer. Cook, uncovered, stirring often, for 20-30 minutes, until the lentils are completely tender and the dhal is thick, stirring with a whisk towards the end to help break down the lentils.

Stir the tinned lentils through the dhal, along with the coconut milk if using. Let bubble for 5 minutes then turn off the heat and stir in lime or lemon juice to taste. Leave to sit for 10 minutes - the dhal will thicken up on standing. Taste to check the seasoning, adding salt and pepper and more citrus juice if needed.

Serve the dhal with the raita (if you've made it) and finish with a scattering of lime or lemon zest. A simple green salad on the side is all you need, this is really a meal in itself.

Swaps

Use grated beetroot instead of carrots for a lovely purple dhal. Parsnips and celeriac are other suitable alternatives.