Secret Not-so-Dal Recipe

• tempo total: 40 minutes

Ingredientes

Thank you, @catie_gett for generously sharing your tried and tested recipe.

This recipe is ‘the secret Not So Dal recipe tested 1000s of times in hundreds of kitchens across Australia over 14 years’ from @thestaplestore. Please go and watch the pinned reels on their page for the background story. It’s brilliant, inspiring and interesting.

Instruções

Make the dry batch up (or even make a few) and you can have a pretty much hands/off dinner ready for a night when you need it!

Dry mix:

1.5 cups red split lentils (I had to top up with some brown as I didn’t have enough red)

Add the following:

2 tsp of turmeric

2 tsp of salt

1 tsp of brown sugar

1 tsp cinnamon

1 tsp sweet paprika

1 tsp of cumin powder

1 tsp of mustard seeds

2 tsp of sesame seeds

You can then leave this in the cupboard until you’re ready. You could batch a few, even make the mixture up for someone in need.

To cook:

Add 400g (1 can of chopped tomatoes) and 2 cans of water (800ml-1L) to a large pan then add the dry lentil and spice mix. Simmer until the lentils are cooked (35-45 mins), stirring regularly.

The first time I made it, I also blended a few cubes of (defrosted) frozen spinach with a tub of cottage cheese and then stirred it into the dhal but this is completely optional. You can just serve it as it is, or Catie suggests serving with yoghurt, or coriander or lemon squeezed over it or toasted sesame seeds. But it really needs nothing at all!