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This is an easy one-pot weekday go-to meal. It’s super versatile and goes the extra mile with gut health, packing in nine different plant-based foods. Full of flavour and nutrients like iron and fibre, daal is a great option for a family meal served with rice or flatbreads. The other thing I love about this recipe is that any leftover dhal makes great lentil burgers or patties the next day—you’ll find both options below.
Free from: Milk*, Eggs, Nuts, Soya
- Servings
- 2 adults, 2-4 kids
- Prep Time
- 10 minutes
- Cook Time
- 25-30 minutes
Ingredients
- Oil for cooking
- 1 white onion, diced
- 2 garlic cloves, crushed
- Thumb size piece of ginger finely grated
- 1tsp cumin
- 1tsp ground corriander
- 1tsp tumeric
- 350g red lentils (rinsed)
- 1 large sweet potato or head of a butternut squash (peeled and diced)
- 400g tinned chopped tomatoes
- 400g tinned full-fat coconut milk
- Low salt stock cube
- 1tsp mango chutney
- To serve: yogurt/coconut yogurt
Instructions
Heat 1 tbsp of oil in a large pan, and add your diced onion. Cook on medium heat for about 5 minutes until soft.
Add your garlic (crushed) and finely chopped ginger and cook for a few minutes until soft.
Add your spices and a little extra oil if you need it, and put the pan back on the heat for 2-3 minutes.
Then, to your pan, add your lentils, chopped tomatoes, coconut milk, sweet potato/squash, mango chutney and a pint of stock made with a low-salt stock cube.
Give it a good stir, then add your lidded pan to a preheated oven at 180°C for 25-30 minutes or leave it to sit on the hob for a similar time at low to medium heat. You could also put this on at a lower temperature and leave it to slow cook for much longer.
Eat twice option: If you’re fortunate enough to have some daal left, it works beautifully to make dhal burgers or patties for a mid-week lunch or evening meal. Simply add plain flour to your cold dhal, starting with 1 tbsp and adding as much as is needed until you can easily form a patty into your hands without it falling apart. Add your patties to an oiled pan, and cook on medium to high heat for 3-4 minutes on each side. Serve in a wrap or bun with a dollop of yoghurt mixed with mango chutney and fresh salad leaves.
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