Dhal is a thick stew that can be prepared from pulses such as dried lentils, beans or peas. Dhal is an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine.
Dhal is regularly eaten with rice and vegetables or rice and roti depending on what country the dish comes from.
As the base of Dhal is lentils or other pulses, it is a great source of vegetarian protein to include in a balanced diet.
I personally love Dhal over the winter in the Southern Hemisphere where it is cool and a heart soup is just what you need for an evenings meal. The most recent creation from The Good Wolf Manifesto Kitchen is; Carrot and Cauliflower Dhal Soup.
CARROT AND CAULIFLOWER DHAL SOUP
- 1 tbsp vegetable oil
- 1 onion, chopped finely
- 2 tsp grated ginger
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- ½ tsp ground turmeric
- 2 cups red lentils, rinsed, drained
- 1 carrot, grated
- 1 head of cauliflower, diced
- 1L vegetable stock
- 2 cup water
- 200g plain yoghurt
- 1/3 cup chopped coriander
- Naan/Roti bread, warmed
- Heat oil in a large saucepan over a medium heat
- Add onion and cook for 5 minutes or until onion softens.
- Add the ginger, cumin, cayenne pepper and turmeric
- Cook, stirring, for 30 seconds or until fragrant
- Add lentils, grated carrot, diced cauliflower, stock and water.
Cover and bring to the boil.
- Reduce heat to low. Cook, partially covered, stirring often to
prevent lentils catching on the base, for 20minutes or until lentils and
cauliflower is tender.
- Top with plain, unsweetened yoghurt and coriander and serve with
What is the best Dhal you have had before? Let me know if you try this recipe?
I look forward to hearing from you! TGWM xx