The idea for this dahl came to me on a sticky, 38°c summer day. The kids had requested dahl for dinner and the thought of a bowl of hot food didn't fill me with joy. I thought of ways I could rejig the ingredients and flavour profile of a traditional dahl to better suit both the weather as well us Sydneysiders' love of zesty flavours; casual meals that are simple, fresh and nourishing to boot.
The result is a dish that ticks many important boxes: it's family friendly, costs only a few cents per serve, is simple and quick to prepare, and adaptable for different palates and weather.
In the warmer months, serve this dish at room temp and garnish with coconut, mango, yoghurt and all things summer.
In winter, add an extra cup or 2 of stock, serve hot and top with chutney for a soupy hug in a bowl.
We hope you enjoy our adaptation of a family favourite!
1 cup split red lentils or mung dahl
1 cup basmati rice
1 tbl oil or ghee
1 red onion, diced
1-3 cloves garlic, minced
2 tsp fresh or 1 tsp dried ginger
2 tsp garam masala
1 tsp turmeric
2 tsp cumin
1 tsp honey
4.5 cups water
1 tomato diced
1 cucumber diced
Salt and pepper to taste
Greek or coconut yoghurt
Serve with 1, some or all of the following:
Raisins or sultanas
Dried mango cheeks, sliced
Fresh coriander or mint
Sliced fresh chilli
In a large saucepan saute onion, garlic, ginger and spices in oil, on a low heat for 2-3 mins.
Add water, salt, honey and rice. Bring to boil, reduce heat, add lentils, cover, simmer for 15 mins. Turn off heat but leave lid on a further 5 mins.
At this point, check dahl for consistency - if it needs more water, add about ½ a cup, or more if you prefer a soupier dahl.
Allow rice and lentil mixture to cool a little (aprox 20 mins) before tossing it gently in a serving bowl with the tomato and cucumber.
Serve at room temperature with yoghurt and any of the suggested garnishes. To really add that special touch serve it with our super simple 2 Ingredient Naan Bread.