Thursday, 16 June 2011

Easy dhal, great as leftovers too....

So just thought I'd share Fia's preschool lunch from yesterday with you guys, it's a great example how leftovers make a super quick and no fuss packed lunch for your little ones.

There is no reason at all why we can't have food that is traditionally served hot, cold the next day, but it is something easily overlooked...... A good tip is to make more of what you're having for dinner, to save time the next day and keep those lunchboxes exciting!!

Below is my recipe for the dhal that was in Fia's lunch, it may not be completely authentic, but it really is yummy, it is one of the girls favourite dinners in fact. I know the list of ingredients looks mighty long, but it is such a simple dish to cook, please don't let that put you off! 

Spinach also makes a yummy addition to the dhal, just stir it in near the end of cooking so it is just wilted and retains its nutrients.

Dhal, brown basmati, goji berries and hemp seeds, cucumber and home-made sugar free pumpkin pie pudding!

Dhal Recipe
Ingredients:
250g red lentils, soaked for 1 hour and drained
1 pint of water (plus extra in case it dries out)
1 tsp ground turmeric
1/2 tsp cumin seeds
1/2 tsp ground coriander
1/2 tsp cayenne or chili powder
1 inch piece of ginger, peeled and grated
2-3 cloves of garlic, diced
1 small onion, diced
2 large tomatoes. diced
1 tsp garam massala
Juice of half to one lemon
Handful of fresh coriander, chopped
Sea salt and pepper to taste

Method:
Saute the onion, ginger and garlic for a couple of minutes then add all the spices (except the garam massala) in a little olive oil or coconut oil.
Next add the tomatoes, lentils and water, bring to a boil then reduce to a simmer for about 20 mins, or until the lentils are soft.
finish with the salt and pepper, lemon juice, garam massala and coriander, and stir well. And there you have it!

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