In India, people eat dahl nearly everyday with rice or chapatis (flat whole wheat bread). It is inexpensive, easy to make, and rich in protein.
Best ever Dahl and Fennel
Ingredients
1 onion large finely chopped
3 garlic clove crushed
1 tsp ginger grated
1 bay leaf
1 tbs olive oil
1 cup red lentils
2 tsp Indian curry powder
1 tsp ground turmeric
3 cups vegetable stock (liquid)
1 cup sweet potato chopped
1/2 red capsicum
1/2 cups coconut milk
2 cups baby spinach chopped
Fennel cut into 2 inch pieces
Fry the onion, garlic, ginger and bay leaf in the olive oil until the onions are soft. Add the lentils, curry powder and turmeric and fry for two minutes, stirring continuously. Pour in stock and add the sweet potato and capsicum then the coconut milk. Cook for about 30 minutes on low heat, stirring occasionally, making sure the dahl does not stick to the bottom of the pan. Add more water or stock if required. Add chopped spinach at the end of cooking and stir through for two minutes before removing from heat. Serve with fennel
or Now Available online or in Store at Cranes Pharmacy
Love my Earth
Quick Stix Dahl Mix
$7.95
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