Flavoured with turmeric and cumin, served with a dollop of my roasted tomato salsa and presoaked to make it creamy when cooking, this Turmeric Lentil dhal is one my favourite weeknight dinners to eat. It cooks in one pot, is delicious and filling, kids friendly and so nutritious.
Adding beans and legumes to the diet is almost compulsory (of course if you’re not intolerant of it). Using pulses, I think quickly bulks up a dish, therefore, ticks the budget-friendly box too.
I have a few ways I use pulses and beans for my busy family. Try this quick sprouted Lentil Salad for an easy lunch box idea. This recipe would feed almost 6 to 8 people so if you are a singleton cook it and keep it in the fridge to use the following few days.
This recipe would feed almost 6 to 8 people so if you are a singleton cook it and keep it in the fridge to use the following few day.
Lentils are a good source of B6 and magnesium which both helps with Pms and Menopause.
As pulses, seeds and grains are high in phytic acid; It’s suggested to soak it overnight before cooking. When the seeds are soaked and sprouted, the phytic acid is degraded, and phosphorous is then released. Serving lentils with a vitamin C rich food is also recommended for better absorption. Such as lemon juice or fresh tomatoes.
The added turmeric and other spices boost the nutrient value of this dish. The famous turmeric is anti-inflammatory, and I try to use it as much as I can. Have you tried my Spiced Turmeric Tea yet?
Pre-soaking, sprouting and fermentation helps eliminate Phytic acid present in most Legumes.
- 2 cups of green Lentils (wash and soak overnight)
- 1 tea spoon of coconut oil
- 1 onion, finely chopped
- 5-8 curry leaves (optional)
- 2 celery sticks finely chopped (optional)
- 4 carrots roughly chopped (optional)
- 2 tomatoes roughly chopped
- 1 tablespoon of ginger garlic paste
- 1 table spoon of turmeric powder
- 1/2 or more tea spoon of cayenne pepper
- 1/2 table spoon of cumin powder
- 8 cups of water, stock or a mixture of both
- Fresh Coriander for garnish
- Squeeze of lemon juice before serving
- Wash the lentils before soaking them for few hours or best overnight.
- Add the coconut oil in a pot.
- Add the onions and the curry leaves and fry until the onions are slightly brown
- Add the celery and the carrots and cook for about 3-5 minutes to release the flavors.
- Drain the lentils and add it to the pot.
- Add the turmeric, cayenne pepper, cumin powder and tomatoes. Stir to coat and cook for 3-5 minutes.
- Add the 8 cups of liquid, water or stock and cook on a low heat for about 40 minutes or until the lentils are well cooked.
- Use a spatula to mash some of the lentils to give it a thicker and creamier texture.
- If it looks too thick then add some more liquid and simmer till it boils.
- Check the seasoning and adjust accordingly.
- Serve with rice or naan bread for an Indian take or as a soup.
- Freshly squeeze some lemon juice before serving.
- Garnish with coriander leaves.
This recipe can be simplified by making it in a slow cooker, Instant pot, a regular pot or in the oven. Adding all the ingredients in your pot and set the time accordingly.