Simple Speedy Dhal
We’ve made this in bulk for innumerable events but here it is in smaller quantities! It’s cheap, cheerful and easy and goes well with just about any type of curry dish or even simple stir-fries and rice.
Our picture shows added spinach – easy enough to do! Just bung in about 4 or 5 frozen spinach chunks or a bag of washed spinach. If it’s baby spinach, no chopping required. If it’s big leaves (nicest) then it will need some rough chopping. Swiss chard also works well, as does chopped kale, though it will need to cook a little longer.
Which dahl to use? Dhal, dal or dahl – might be spelled differently but all means the same thing – split pulses. These are sold in several varieties. The most common are red lentils, channa dahl (split chickpeas) and moong dahl – pictured. They each have their particular charms but red lentils are the most widely available and also cook quicker. Moong gives a very velvety dhal and is my personal favourite. You will find it and others like channa in Indian Sub-continent grocers or world food aisles in larger supermarkets.
Indian and Indian Subcontinent
* Nutritional information per serving.
- Indian and Indian Subcontinent
- Sides, light meals and salads
- Vegetable side dishes
- Reduced fat
- Reduced sugar
- Diabetic friendly
- Quick meals
- Plastic-free adaptable
- Store cupboard
- Low fat/sugar
- Boost your mood
- World Vegan Month
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