Lentil Dahl with 2 sides!

Below will make 3-4 good portions.

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Tomato Dahl

Tin of chopped tomatoes

Pack of cherry tomatoes (optional, but highly recommended!)

200g red lentils

frozen spinach (optional but recommended)

1 bay leaf

3 cloves of garlic, finely sliced, crushed or grated.

2 teaspoons of ground turmeric

2 teaspoons of ground coriander

1 teaspoon ground cumin

squirt of tomato puree, if you already have it.

* If allergic to onion or garlic you can use small amount of asafoetida.

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Decent pinch of salt & glug of oil.

Red Onion Tarka

1 large red onion, finely sliced

Spice blend lightly bashed in a pestle and mortar including:

4 green cardamon pods (broken open)

1 teaspoon of black mustard seeds

1 teaspoon cumin seeds

1 teaspoon of sugar

1 bay leaf

Pinch of salt & glug of oil.

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Bhajis

~150g of Brussel sprouts

~ 150g of cabbage, courgette or parsnip as preferred.

1 onion

3 tablespoons of flour (gram is best - and GF- but plain will work ok too)

1 tablespoon of cornflour

1 teaspoon of ground turmeric

1 teaspoon of ground coriander

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Naan Bread

Whilst fully possible (and in budget) to make yourself. We recommend these vegan naan from Tesco for serving alongside this recipe.

Start off making the tomato dahl:

Rinse your lentils
Add spices to heated oil for a minute to unlock flavours
Add garlic, stir in for 1 minute
Add chopped tomatoes (break up chunks if very 'bitty') & stir in
Bring to a simmer for 5 minutes to intensify flavours
Add lentils, pinch salt. Add 800ml more water (use the tomato can to get last of this out!)
Stir together and simmer uncovered for about 10 minutes.
Add sliced cherry tomatoes if using.

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This will now need about 10 more minutes of actual cook time to fully finish the lentils.

However, this meal is delicious with a bit of 'down time' to allow the flavours to continue to infuse - so don't worry about taking off the heat and taking time over other elements if you haven't lined everything up to be ready at once! Make sure to allow to 'sit' for at least 10 minutes before serving, taste and add more salt if needed. Add a twist of black pepper to unlock the medicinal benefits of the turmeric!

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Bhajis

Prep sprouts (clean and finely slice) and slice your onion into thin strips
Prep the batter (mix splash of water, the flours, turmeric and spices adjust to pouring consistency.
Combine and fry spoonfuls of flattened mix, turning after a few moments in oil.
Once cooked, add to the oven to keep warm and continue crisping up if preferred.

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Onion tarka

Slice your red onion
Bash up your mustard seeds and cumin seeds, ad din green cardamom and split pods open.
Add spices to a pan with a splash of oil in
After a few minutes add onion, breaking it up so its in strips
Cook down and stir spices throughout
Add sprinkling of sugar to gently caramelise.
Cook for 15 minutes.

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Follow naan instructions - usually just sprinkle with water and pop in oven for a couple of minutes!

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Serve with mango chutney and fresh coriander and chilli flakes as preferred!

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