Coriander & coconut Dhal
I could eat this dahl recipe by the bucketload and have done just that this past week! It’s perfect if you’re feeling a little under the weather and want something simple and easy to eat and it will give your immune system a real lift with all the garlic, ginger and spices which feature in the recipe so it’s a great one to get into your body with all the colds and flus that are doing the rounds.
Coriander has so many antimicrobial properties and is ideal in Asian-inspired dishes and curries like this creamy dahl recipe and lentils I just love them! They’re a great source of plant protein and fibre so they keep you gorgeously full without being too heavy and they have that real comforting taste to them.
Lentils and spices are so inexpensive so this recipe is a great one to cook up for the family or to cook at the end of the month before payday. You can also cook it in a big batch and it freezes beautifully so you always have something healthy to come home to. A few discoveries which you may not know….dahl goes especially well with courgetti pasta and garlic prawns and it’s also delicious paired with diced avocado and flaked tuna as I found out over the weekend! However, you can also just enjoy it all by itself for a simple, no fuss dinner.
I hope you love it. I would LOVE to see your DIY creations so share your recreations with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!
All the healthy best,
- 500g yellow split lentils (toor dahl), rinsed
- 1.5L water
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 6 cardamon pods, cruhsed
- chilli to taste and for garnishing (optional)
- 1 tablespoon coconut oil
- 2 large onions, finely sliced
- 6 cloves garlic, crushed
- 2 thumb sized pieces fresh ginger, finely diced or grated
- 2 pinches black pepper
- 2 pinches himalayan salt
- 3 large handfuls coriander, leaves roughly chopped and stalks finely chopped
- 2 lemons, juice one and cut the second lemon into 4-6 wedges
- 6 large handfuls spinach, chopped
- salt and pepper to taste
- Bring the water to the boil in a large saucepan with a lid, add the rinsed lentils and simmer over a medium heat with the lid on for 20 minutes.
- Meanwhile, add the coconut oil to a deep frying pan and fry the onions, spices and optional chilli for 10 minutes until the onion is soft. Be sure to keep stirring the onions to prevent burning.
- Add the garlic and ginger, sparing a little ginger for the garnishing and fry for a further 5 minutes until softened.
- After the lentils have had their 20 minutes of cooking time, add the onion and garlic mixture, finely diced coriander stalks, lemon juice and salt and pepper to the lentils and cook for a further 15 minutes over a medium heat, lid on.
- Keep stirring, especially at the bottom of the pan to prevent burning and add more liquid if it gets too dry.
- Before serving, add the spinach leaves to the lentil and stir thoroughly to combine the leaves.
- To serve, sprinkly the dahl with coriander leaves, chilli pieces, grated ginger and a few wedges of lemon.