Coconut, Lentil and Kumura Yellow Dahl
Dahl is such a delicious and warming treat to eat. This version is packed full of subtle flavours, backed up by the rich fullness of coconut cream.
I like to use as many different types of lentils and split peas as I can. Your local bulk store or supermarket should have a wide variety of these foods on hand – and they are very inexpensive, so stock up. The raisins will provide a few bursts of flavour when eating this dish, or if you prefer, sliced dates added in instead will provide a nice undertone of sweetness and flavour.
I really load up on the turmeric in this one. There’s some in the curry powder already, but I shove heaps more in anyway. The clinical trials suggest that turmeric itself may be as beneficial to your endothelial lining as 30 minutes of exercise (but don’t take that as an excuse to skimp on all the running around!).
Dahl is comfort food and needs a long time to cook, so sit back and be patient. Trust me – it’s worth it. The longer you cook it, the tastier and thicker it will become. It really is best not to rush dahl, so give it the full 60 to 90 minutes to really infuse and deepen.
A hot tip: lentils are notorious for sticking to the bottom if left too long, so return to stir the pot frequently.
I like to serve this dish with brown rice on a bed of roughly chopped spinach, garnished with coconut slithers and more uncooked raisins or dates. Always squeeze some extra nutrition into your food when you can!
IN THE POT
1 large onion
3 cloves of garlic
1 red capsicum
1 yellow capsicum
1 tablespoon rice bran oil
1 1/2 tablespoons curry powder
1 tablespoon turmeric powder
1 tablespoon cumin powder
1 teaspoon chilli powder
2 teaspoons herb or vegetable stock powder
1 teaspoon fine sea salt
1/2 teaspoon cracked black pepper
1 400g can coconut cream
1 400g kumura (sweet potato)
1 large carrot
1/4 cup raisins or dates (optional)
2 cups variety of dried lentils and split peas
3 cups water
Slithered dried coconut
Extra raisins or dates
Preparation 30 minutes
Cooking 90 minutes
Finely dice onion, garlic and capsicums.
Add onion, garlic and capsicum to pot with rice bran oil. Fry at a medium heat until vegetables turn golden and translucent.
Add curry powder, turmeric, cumin, chilli powder, vegetable stock powder to the mix and fry until spices cover vegetables and soak up all of the oil.
Add coconut cream to the pot and bring to a boil and then reduce to a simmer.
Dice kumura and carrot into small pieces and add to the pot.
Measure out two cups of lentils and split peas and add to the pot.
If using them, add the raisins or dates, add these now as well.
Stir well to combine all of the ingredients.
Add the water to the mix, and bring to the boil again. Once it has begun bubbling, reduce the heat to medium-low and simmer.
Allow to cook for 60 to 90 minutes until carrots, lentils, and kumura are cooked through, and the dish has thickened.
Serve with brown rice on a bed of spinach. Garnish with sprinkled dried coconut slithers and extra raisins or sliced dates.