WINTER WARMER DAHL
375 g yellow split lentils (washed and soaked for 1 ½ hour)
1 whole garlic bulb, roasted
3 tablespoons coconut oil
1 brown onion, chopped
2 green chillies, deseeded and chopped (keep the seeds if you like it spicy)
2 cm knob fresh ginger, finely chopped
1 bunch fresh coriander stalks and roots, roughly chopped (save the leaves for garnishing)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 large sweet potato, peeled and diced
400 g tin tomatoes (diced or crushed)
500 ml vegetable stock
275 ml coconut milk
Fresh coriander leaves and lemon wedges to serve
Throw the lentils into a large bowl and wash them until the water runs clear. Now soak the lentils in freshwater for at least 1 ½ hours (this might seem a little drastic, but it can cut your cooking time by 40 minutes so it’s definitely worth it).
Meanwhile to roast the garlic bulb, preheat the oven to 180°C. Smear a little coconut oil over the bulb and wrap it in some foil. Cook in the oven for 30 minutes or until the garlic is golden and soft. Once cooled, pop out each individual clove into a small bowl and set it aside.
Heat some coconut oil in a large crockpot over medium heat. Throw in the onion, chilli, ginger and coriander stalks and roots, and cook until slightly soften and brown. Now throw in all the garlic, cumin and ground coriander and cook out the spices for a few minutes. (Keep moving it around with your wooden spoon as you don’t want the spices to burn).
Drain the lentils and add this along with the sweet potato into the spice mix and give it a good stir. Now pour in the tin tomatoes and vegetable stock and give it all a good mix. Bring it up to a boil, reduce the heat and then let it simmer with a lid partially on for 40 minutes. Continue to check the dhal throughout the cook and stir occasionally.
After 40 minutes, throw in the coconut milk and give it a good stir. Let it cook uncovered for a further 20 minutes or until the dhal resembles a thick soup consistency. Once cooked, remove from the heat and serve with fresh coriander leaves and a lemon wedge.