This is my version of the delicious traditional Indian lentil dish by the name of Dahl. This one uses no butter and is therefore vegan suitable.
Preparation Time: 9 - 12 hours of soaking lentils, 3 minutes to chop the various bulbs
Cooking Time: Circa 50 minutes
Makes: 7 - 9 servings
500 grams of various lentils and barley
250 grams of brown rice
1 can of mixed beans (or circa 70 grams of dry beans to be soaked with the lentils)
3 cloves of garlic
1 medium to large onion
1 tablespoon of oil, I used coconut
Various spices, suggestions include Garam Masala, curry powder, cumin, sesame seeds, nigella seeds and salt and pepper
Pour the dry lentils and barley (as well as the beans if you chose dry ones) into a suitable pot and cover with water. You may want to do this on the night before you would like to cook the Dahl as the ingredients need a good 1/2 of a day to properly soak.
Once that much time has passed discard the water (it makes for fantastic plant watering) and rinse the lentils and barley before filling the pot up with water again and bringing it to a boil.
Add some spices at this stage.
Cook until the grains have reached a mushy and thick consistency before adding more ingredients.
The desired consistency is shown above.
As this is occuring also put on the rice and bring it to a boil. In the meantime you can chop the onions and garlic and add to a frying pan with some oil.
Keep one clove for cutting up seperately and adding to the lentil mix rather than frying.
Add some fragrant spices to the pan and fry the onions on medium heat until nice and soft.
Once the lentils and co. have reached the mentioned thick consistency one can add the beans (if they are not already cooking with the lentils) and the onion and garlic mixture to the main pot and any spices and herbs to taste.
Cook for another ten or so minutes so the flavours develop nicely.
Now serve with the cooked rice and garnish with a little cilantro if desired.