Veggie Loaded Dahl

Dahl is a well-known dish from Indian cuisine, and usually feature lentils, peas or other legumes - and of course packed full of flavour and warm spices. This version takes full advantage of your ugly vegetables, and also feature some slightly acidic and fresh elements to contrast the spicy and smooth dahl.

MAIN - 3-4 SERVINGS - 40 MIN - EASY
A bowl with of dahl loaded with veggies, topped with some fresh salad

Ingredients 

  • 2 onions

  • 2 cloves of garlic

  • 2 carrots

  • 1 piece of ginger

  • 1⁄2-1 chili

  • Oil

Optional:
  • Zucchini

  • Tomato

  • Fennel seeds 1 tsp

  • Coriander seeds 1 tsp

  • Curry 1 tsp

  • Dried turmeric 1⁄2 tsp

  • Salt/pepper

  • Garam masalla 1⁄2 tsp

  • 200 g red lentils

  • 0,8 L of water

Toppings/sides
  • Quick pickled turnip

  • Rice

  • Salad

How to make it

  1. Find a medium sized pot, add a splash of oil, and bring to medium heat.

  2. Cook chopped onions and garlic for at few minutes. Add chopped ginger, carrot, chili, spices and zucchini + tomato or any other of your favourite UGLY veggies! Cook until the veggies soften, it shouldnt get burned or fried, just slowly cooked.

  3. Add red lentils and water and bring to a boil. Cook for 30-40 minutes at low heat or until the lentils are tender. Stir occasionally.

  4. While the dahl is cooking, grate some fresh turnips, add to a bowl with a few spoonfulls of apple-vinegar, a pinch of salt and sugar. Keep on the side until the dahl is ready and serve on top as a fresh and sour element to the dish.

  5. Serve your dahl with rice, quick pickled turnip, fresh salad leaves, nigella seeds and some naan bread.

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Recipe by Oliver Blomqvist