This is a tasty family friendly dhal, which uses lots of vegetables, making it more of a meal than a side dish. This is ideal for young children as there is no chilli (although you could add some if you want!), so it is full of warm ‘spicy’ flavours, without being ‘hot’. I freeze the dhal if we have any left over, because it can work really well as a last-minute lunch standby too. The yoghurt dip provides a cool, fresh contrast to the dhal. The toasted naan bread makes it a fun diptastic tea. I also like to eat this with a good dollop of sweet, sticky mango chutney.
Suitable for freezing
Preparation and cooking time: 30 minutes
For the Dhal:
1 clove garlic
1 tbsp vegetable oil
1 tsp garam masala
200g red lentils, rinsed and drained
1 tin coconut milk
300ml boiling water
For the dip:
1tbsp of fresh mint (or ½ tsp dried)
2 tbsp Greek yoghurt
½ tsp sugar
½ tsp salt
1 naan bread (approximately 260g) to serve (or make your own flatbreads here!)
- Prepare the Dhal: Peel and chop the onion and crush the garlic. Fry these in a pan with some oil until the onions are soft.
- While the onions are cooking, chop the tomato and cauliflower into approx. 1Cm sized chunks.
- Add the garam masala and fry with the onions for around 30s to release the aromas.
- Add the lentils, coconut milk, water and vegetables to the pan. Bring to the boil then simmer until tender.
- While the Dhal is cooking, prepare the dip: chop the mint and cut the cucumber into small (approx. 1/2Cm) cubes and combine the mint, cucumber, sugar and salt.
- Warm the naan according to pack instructions (or make your own!) and serve with the dhal and yoghurt dip.