Not So Dal

Lunch Dinner

Makes 1 Jar - Serves 4 with sides

Ingredients

1½ cups (280g) red split lentils
½ tsp turmeric powder
2 tsp salt
1 tsp sugar (coconut or brown sugar work well)
1 tsp cinnamon powder
1 tsp sweet paprika
1 tsp cumin powder
2 tsp sesame seeds
A good pinch of cracked pepper
TO COOK:
1 Tbsp butter or oil
1 can (400ml) chopped tomatoes
2 cans (800ml) water
½ cup coconut cream (optional)

Method

Step 1.

To cook the dhal, heat the butter or oil in a large saucepan over medium heat.

Step 2.

Empty the contents of one jar or bag into the pan and stir constantly for 30 seconds to toast the spices. Add the canned tomatoes, water, and coconut cream (if using). Bring to a boil, then reduce the heat to low.

Step 3.

Simmer uncovered for 35 minutes, stirring occasionally, until the lentils have broken down into a creamy, porridge-like consistency. The lentils are done when there are no gritty or hard centres remaining – the best way to test this is to taste them.

Step 4.

If you prefer a soup-like consistency, gradually stir in boiling water (½ cup at a time). To thicken, simply simmer for a few minutes longer.

Step 5.

Taste and adjust the salt if needed. Serve hot as is, or with steamed rice.

Step 6.

TO SET UP A PRODUCTION LINE:

Step 7.

Gather your containers (400-450ml lidded glass jars or medium zip-lock bags work perfectly). For each container, measure out one portion of the ingredients listed below. Red lentils don’t need to be soaked before cooking. But if you prefer to rinse and soak yours, put the spices in a separate container. Store the containers in a cool, dry place for up to six months.

Not So Dal

Serves: Makes 1 Jar - Serves 4 with sides

Ingredients

1½ cups (280g) red split lentils
½ tsp turmeric powder
2 tsp salt
1 tsp sugar (coconut or brown sugar work well)
1 tsp cinnamon powder
1 tsp sweet paprika
1 tsp cumin powder
2 tsp sesame seeds
A good pinch of cracked pepper
TO COOK:
1 Tbsp butter or oil
1 can (400ml) chopped tomatoes
2 cans (800ml) water
½ cup coconut cream (optional)

Method

Step 1.

To cook the dhal, heat the butter or oil in a large saucepan over medium heat.

Step 2.

Empty the contents of one jar or bag into the pan and stir constantly for 30 seconds to toast the spices. Add the canned tomatoes, water, and coconut cream (if using). Bring to a boil, then reduce the heat to low.

Step 3.

Simmer uncovered for 35 minutes, stirring occasionally, until the lentils have broken down into a creamy, porridge-like consistency. The lentils are done when there are no gritty or hard centres remaining – the best way to test this is to taste them.

Step 4.

If you prefer a soup-like consistency, gradually stir in boiling water (½ cup at a time). To thicken, simply simmer for a few minutes longer.

Step 5.

Taste and adjust the salt if needed. Serve hot as is, or with steamed rice.

Step 6.

TO SET UP A PRODUCTION LINE:

Step 7.

Gather your containers (400-450ml lidded glass jars or medium zip-lock bags work perfectly). For each container, measure out one portion of the ingredients listed below. Red lentils don’t need to be soaked before cooking. But if you prefer to rinse and soak yours, put the spices in a separate container. Store the containers in a cool, dry place for up to six months.