Dhal is a staple in my house. Not only is it wholesome but also a deliciously balanced meal. We usually eat it with rice or chapatis. But if it’s a light meal you’re after, it can also be eaten alone with a salad as shown in the recipe below.
Benefits of lentils
Lentils are a great source of plant protein. Red lentils in particular are relatively quick, easy and cheap to cook with….what’s not to love.
As well as being a great plant protein source red lentils are an excellent source of fibre which can be helpful for those suffering from constipation. Red lentils also contain iron and B vitamins which can help with symptoms of fatigue and low energy.
Benefits of seaweed
I’ve also added Cornish seaweed company’s sea greens salad which is a yummy accompaniment and a good source of additional vitamins and minerals including Iodine, vitamin A, B, C and E. Sea greens salad contains dried dulse, nori and sea lettuce and boast wonderfully individual flavours and characteristics.
Please give this delicious healthy meal a go. Don’t be put off cooking with all the different spices and seeds. Once you’ve mastered the main sauce for the dhal it’s really easy as you can use the same sauce for different lentils. You can make a big batch and store in the fridge or freezer.
Ingredients ( 6 servings)
1 tbsp olive oil
3cm stick of cinnamon
1 dried chilli
1 tsp of mustard seeds
1 tsp of cumin seeds
1 tsp turmeric
3 tsp cumin powder
2 tsp salt
Juice of whole lemon
3 tsp coriander powder
6 cloves of garlic
Thumb sized piece of ginger
1/2 tin of tomatoes or blend 6 tomatoes
1 cups of red lentils
- Heat oil in deep saucepan for 5 minutes. Reduce heat a little and add dried red chilli, cinnamon stick and cloves and leave for couple of minutes.
- Add mustard seeds and cumin seeds.
- Once mustard seeds start popping add chopped onions and let them brown for 5 minutes.
- Once the onions have browned add tomatoes and allow to simmer for 5 minutes.
- Add garlic and ginger and leave for further 5 minutes.
- Add cumin, coriander and turmeric salt and lemon and allow to cook for 10 mins under low heat.
- Now add red lentils and three pints of water, stir and bring to boil.
- Once boiling reduce heat, cover and simmer until lentils are cooked.
- Keep checking on it as water may need to be added to get to right consistency depending on if you like it thicker or thinner. Water can be added at any time to make thinner
- If you like, add sea salad topping and mixed seeds to add a bit of bite.
Nisha Patel is the co-founder of natural health star and is a Pharmacist with over 16 years of experience. Her main interest lies within natural preventative healthcare and her focus if often prevention rather than treatment.
To read more about Nisha click here.
To buy some of the wonderful seaweed ingredients in this recipe, visit our natural health shop here
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