I am on a Spring Clean Detox. No dairy, no meat, no gluten and no sugar. That’s why I sought out my mum’s recipe for dahl. There are many reasons to love dahl. It’s a warming bowl of lentils that’s more filling than soup, low in fat, a good source of protein and even quenches my thirst. So if you want to try something this weekend that’s even quicker than ordering an Indian takeaway. For 2 people you’ll need:
- 1 cup of lentils
- 1 onion
- 2 cloves of garlic
- 1 tsp turmeric
- Chilli flakes or birds eye chilli
Wash the lentils till the water runs clear to remove most of the starch.
Place the washed lentils in a saucepan with 5 cups of water. Slice the onion and place in the saucepan with the lentils and add salt and pepper.
Once it has boiled, lower the heat, add the turmeric….
To test whether it’s cooked squeeze a grain between two fingers. If it’s easy to squeeze all the way through it’s done. It should take around 10-15 minutes of simmering. For an even more healthy version you can add vegetables to the dahl, such as spinach, courgettes etc, for the last 5 minutes.
Then add this mix to the cooked dahl and serve with rice.