Food Recipes

Thought it was time to re {photograph} our purple lentil dhal recipe that we make all…

Thought it was time to re {photograph} our purple lentil dhal recipe that we make on a regular basis. The recipe I’ve added beneath is a barely spicy model however to be sincere we take out principally all of the spices and eat it solely with turmeric and paprika which makes it not very spicy in any respect and never very Indian tasting but it surely’s nonetheless scrumptious ! We do that so our toddler can eat it (he loves this meal) and to be sincere I feel I favor it with out the spice. I went by a stage the place I used to be stepping into spicy meals and I used to be actually happy with myself for it, however after having a child, I’ve reverted again to dull meals on a regular basis and that’s completely superb with me !

I take advantage of this as my base recipe and swap up the legumes relying on what I really feel like. I make this with purple lentils, a combo of purple lentils and yellow spilt peas (pictured right here) and spilt mung beans. All are scrumptious and nutritious! Do you know that lentils are the best in iron in comparison with all different legumes. This meal is nice for iron absorption as a result of it’s acquired the vitamin c from tomatoes and onion and garlic which additionally assist absorption. Right here is the recipe: ½ cup dry purple lentils
2 cups water
I TBSP sunflower oil (or oil of selection)
1 brown onion diced
1-2 garlic cloves
1 heaped TBSP tomato paste
1 tomato diced
¼ cup canned peas
2 tsp dried vegetable inventory
½ tsp paprika
½ tsp turmeric
1/2 tsp curry powder
½ tsp cumin
½ tsp floor ginger
Contemporary parsley or coriander and brown rice to serve
Start by soaking your lentils for at the least 30 minutes.
In a saucepan add the oil and fry off diced onion till translucent. Add curry powder and all spices and fry off for 1-2 minutes till they turn out to be aromatic .
Add soaked lentils and a pair of cups water in addition to dry veg inventory. Enable to simmer for about 10 – 15 minutes or till the lentils are cooked and thick and many of the eater has evaporated. Add diced tomato, cook dinner for a number of extra minutes and add tomato paste and peas. Combine in tomato paste nicely to provide good purple color to the lentils . Serve with brown rice (naan bread) and garnish with contemporary parsley or coriander.

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  2. Hi 🙂 what type of dried vegetable stock do you use? Is there a specific brand I could get too? Love all your recipes ❤️

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