Creamy Lentil Dhal

This is honestly one of the best things I‘ve ever made. I really really enjoy that on chilly winter days when you want a hot bowl of something but also on warmer days because it also tastes great when it is enjoyed cold and it actually enhances the flavor when kept in the fridge overnight or for several days. This makes it super meal prep friendly. You can just store it and take it to work, school, or Uni whenever you need it. It is like that with every curry or heavily spiced dish, it only gains flavor when left for a day or a few.

So what is dhal?
Dhal is an Indian term that refers to split pulses, such as beans, peas and lentils. These legumes, how you call them in English, are staple foods in Indian cuisine. But dhak is also used to name several dishes, mostly soups. Traditionally there are tomatoes and onions as well as several other spices added. In Asia it usually is eaten with some flatbread or rice. 

Is it good for me?
I love curries. So much. But sometimes you just feel like having something heartier with more substance. Like this lentil dhal. Lentils are packed with protein and fiber but also lots of other vitamins. Plus there’s a good amount of spices in here which makes everything super flavorful. The veggies and potatoes add some more taste and the toppings take it next level. 

What is in this recipe?
So, I am not a traditional Indian, surprise, surprise, so I took a traditional dhal and added a few things.The star of the dish are red lentils. If you really do not like those, I would recommend using split peas. Besides that we have some onion, garlic, ginger, graham masala, curry powder, turmeric, cumin, paprika powder, bell pepper, carrot as a base. We sautée everything and then add vegetable stock. We add in some potatoes that are peeled and cut. I do not think that it is very traditional to add potatoes but I believe that they add an incredible comforting feeling to it and make everything more filling. Plus they add some nice texture. You could also opt for sweet potatoes instead if you prefer but yellow potatoes work a bit better. 

Next come the lentils. I do not pre soak mine or pre cook them because red lentils cook pretty fast. So we add them in after a while and let everything simmer. Once the lentils are soft, in goes some coconut milk. The coconut milk is essential. I would use full fat one since we have a lot of broth and with low fat ones, you won´t be able to achieve that creaminess. While everything simmers for a little, the flavors of the spices will get deeper into the curry and the lentils become a little bit mushy, which tastes so great. 

So that basically is the dhal, but what would it be without toppings? Let´s be honest, toppings take everything next level. We are cutting up a lime, of which we will squeeze the juice on the dhal after serving, garnish the dish with a little (plant based) yoghurt or more coconut milk, some fresh cilantro, sliced up spring onions and if wanted (but really good) some cashews or peanuts for extra crunch and extra tastiness. 

I would recommend to serve it over some rice or with naan bread. With either one you can soak up the liquid and it tastes super delicious!

Is it family friendly?

Yes! It definitely is! Not only that it is very versatile, as you can add in some ground chicken when stir frying the veggies or some grilled prawns on top, when including some animal products but it also it can be made more or less spicy, depending on who eats it. Moreover, it can be kept in the fridge for several days, so every member of the family can take it to school or work. 

I hope that you will enjoy making and eating this dish, and that you will love it as much as I do! It is such a great dish to enjoy all throughout the year, is super healthy and packed with tons of flavors!

Enjoy, 

Katie // Une Petite Cuisinière