• 1 onion, finely diced
  • 2 tablespoons oil
  • 2 garlic cloves, crushed
  • 2 teaspoons ginger, grated
  • 2 sticks celery, diced
  • 1 green chilli, sliced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground garam masala
  • 2 tomatoes, diced
  • 1 cup zucchini, diced
  • 1 cup carrots, diced
  • 1 cup cauliflower, diced
  • 1 cup red lentils
  • 500mL stock of your choice
  • 3 bay leaves
  • sea salt to taste
  • 1 cup parsley leaves
Chunky Dahl feeds an army. Or one person what seems a million times over! Ok so Mr Beef aint a fan of lentils so I went solo here on this recipe…
This recipe is inspired by Janella Purcell’s Dahl in Eating for the Seasons.
In my interpretation, I have added a lot more vegetables to result in a chunkier dahl. Admittedly this recipe is in Janella’s Winter section of the book, (and it’s summer in Australia) – but I just really felt like dahl.
There are so many versions of dahl and this version is not exactly what I’d call traditional according to my experience.
My heritage is Sri Lankan, and traditional Sri Lankan dahl, otherwise known as paripoo, is quite different to this recipe.  I’ll share that version with you another time…but you could check out an example of the Sri Lankan version here.
I froze some of this recipe because I couldn’t physically eat it all.
Just keep in mind that cauliflower doesn’t freeze well – it breaks down and while it’s still completely edible, it’s a lot softer and may not be as appealing to you.
So if you are making a large batch with freezing in mind, consider substituting the cauliflower for a root vegetable. Turnips or celeriac could be a good choice?
This recipe, (should you wait until winter) is a really inexpensive way to combine nutritious lentils with a heap of veggies, and feed a lot of people. It’s also a great ‘set and forget’ one pot dish that comes together very quickly.
Red Lentils require no pre soaking, so there’s no need to prepare anything the day before. And there are so many different ingredients and interpretations possible, just make it totally your own way – you can’t go wrong.

Method

In a large pot, sauté the onion in the oil until the onion is soft and translucent.
Add the celery, garlic, ginger and chilli and cook gently for another minute or so.
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Add the cumin, turmeric and garam masala and combine everything, cooking on low for another 2 minutes.
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Add the carrot, tomato, cauliflower and zucchini to the pot and coat evenly in the spice mix.
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Add the lentils and combine these also…
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Add the stock and bay leaves and bring the pot to a boil, then reduce to a simmer and cook for about 20-30 minutes or until the lentils are soft.
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Season with salt and pepper to taste, and serve the Chunky Dahl on brown rice, sprinkled with fresh parsley leaves.
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Makes a tonne – proceed to feed everyone around you!
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Chunky Dahl

Chunky Dahl

Ingredients

1 onion, finely diced
2 tablespoons oil
2 garlic cloves, crushed
2 teaspoons ginger, grated
2 sticks celery, diced
1 green chilli, sliced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground garam masala
2 tomatoes, diced
1 cup zucchini, diced
1 cup carrots, diced
1 cup cauliflower, diced
1 cup red lentils
500mL stock of your choice
3 bay leaves
sea salt to taste
1 cup parsley leaves

Instructions

  1. In a large pot, saute the onion in the oil until soft and translucent.
  2. Add the celery, garlic, ginger and chilli and cook gently for another minute or so
  3. Add the cumin, turmeric and garam masala and combine everything, cooking on low for another 2 minutes.
  4. Add the carrot, tomato, cauliflower and zucchini to the pot and coat evenly in the spice mix
  5. Add the lentils and combine these also
  6. Add the stock and bay leaves and bring the pot to a boil, then reduce to a simmer and cook for about 20-30 minutes or until the lentils are soft
  7. Season with salt and pepper to taste
  8. Serve the Chunky Dahl on brown rice, sprinkled with fresh parsley leaves

http://tenthousandtastebuds.com/chunky-dahl/

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