Lentil Dhal


Lentil Dhal!

Lentil Dhal is a magical dish, there‘s no denying it! It releases fireworks of authentic flavours and has you dreaming of Indian shores with every mouthful. It’s no wonder it’s so well known throughout the world as a culinary delight. 


Dahl - meaning lentils or split peas, originated in India and is served daily throughout the continent. It’s usually accompanied with rice or a generous portion of chapati or naan, allowing you to clean the plate cutlery free! 


This take on Lentil Dhal is my favourite dish to cook on the road. Its quick, easy, rich and creamy and it won’t leave you with an empty pantry basket! Even better - it can all be done with just one pan, two magical spices and a good sense of humour, leaving you plenty of time to sit beneath the stars! 


If you’re in the mood for something with a little more spice - replace the ginger and cumin with garam masala and hot curry powder in the same quantities. 


Ingredients- 

Serves 2


1 tbsp of olive oil

1 onion (finely diced)

2 garlic cloves (crushed)

2 bay leaves (optional) 

1 large tin of lentils

2 tsp of ginger

2 tsp of cumin

4 tbsp of soy sauce

1 tin of coconut milk 

1 tbsp of sugar


Method-


1) Finely dice the onions on a medium heat, fry for 2-3 minutes or until soft.

2) Now add the garlic and bay leaves and continue to cook for a further 2 minutes. 

3) Drain the tin of lentils before adding them to the pan - cook for a further 2 minutes, stirring frequently. 4) Now It’s time to throw in the ginger, cumin and 4 tbsp of soy sauce and continue to cook for another 2 minutes - stirring frequently. 

5) Pour in the coconut milk and the brown sugar and simmer on a low heat for 15-20 minutes, stirring regularly.

6) Serve with rice, flatbreads (listed below) or enjoy on its own!


Ingredients - The Flatbreads

Serves 4


250g of Alpro Greek Style Yoghurt

250g of Self raising flour

1 tsp of olive oil

1/2 tbsp of salt


Method -


Note - A large chopping board or a clean camping table will work a treat for rolling out your flatbreads.

Note - If you have a chapati or crepe pan then this will work just as well!

Note - Water is a great alternative to Alpo Greek Yoghurt. Gradually add the water a little bit at a time until a dough is formed.


1) In a large bowl, mix the self raising flour, yoghurt, olive oil and salt together with a spoon.

2) When it begins to come together, transfer on to a floured surface and kneed for 8 minutes. Note - keep flouring the surface so the dough doesn’t become sticky.

3) After four minutes of kneading, add 1/2 tsp of salt and continue.

4) Divide the dough in to four balls.

5) Now roll into Pitta sized shapes.

6) Turn the heat on full whack and wait 5 minutes.

7) Place a flatbread on the pan and cook for 2 minutes each side, look for the bubbles on the surface of the flatbread to know when to flip.

8) When all your flatbreads are done, put aside and leave to cool for a minute or two.

9) Serve and enjoy!


Thank you for reading.




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