The other day I posted a recipe for Buckwheat & Potato Roti, one of my favourite things about India, despite these ones being an alternative version to the traditional roti. Today, I post a recipe for Classic Dhal, a delicious red split lentil affair of spice, creaminess, and delight!
Red Split Lentils are a nutrient-dense legume, perfect for a vegetarian meal if you need a break from meat, or perhaps choose not to eat meat. They are also full of many important minerals, including magnesium, phosphorus, and manganese. In one cup of red split lentils is around 17 grams of protein. Just to give you an idea about how much protein this really is - your average sized chicken thigh (100g) has about 24 grams of protein. So a cup of these sturdy legumes isn't far off.
To achieve the creaminess of this dish, don't be light on the grass-fed butter. I know a lot of people tend to reduce the suggested portion of butter in recipes (seen with my very own eyes!!!), but grass-fed butter is such a wonderful addition to meals. It is rich in vitamins A, E, D, and K. (If you're pregnant or preparing for pregnancy, these are very important foetal development, so stock up). Bottom line: don't skimp on the good stuff.
We enjoyed this meal with a summer spread of fresh vegetables, spinach, plain yoghurt, seeds, spiced chicken thighs (pictured below), and of course, Roti.
Feed, nourish, value yourself.
1 cup red spilt lentils
2 tsp turmeric
dollop of butter
half red onion, diced
2cm fresh ginger, grated
3 garlic cloves, grated
1/2 tsp chilli flakes
1 tsp garam masala
- Pour lentils into a saucepan and cover above the lentils with 3 - 4cm of warm water. Place the lid over the saucepan and bring to the boil.
- Once they are boiling, turn the heat down to a gentle simmer and take the lid off the saucepan. Allow to simmer until it reaches a thick consistency - it should be thicker than soup, but thinner than a paste.
- Meanwhile, melt coconut oil in a pan and sauté the onion, ginger, garlic, and chilli until soft. Add the garam masala and mix well.
- When the lentils are at the correct consistency (mentioned above), add the onion mixture, and season with salt (1 - 2 tsp). Mix well and taste. Adjust seasoning to taste.
- Serve with Buckwheat and Potato Roti and a fresh salad.