How To Make Simple Dal

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Who doesn’t love Dahl? This recipe is a really simple version we have created to max-out flavour while keeping it simple enough to make after a long day.

Ingredients

  • 1 cup red lentils
  • 1-litre chicken or vegetable stock
  • 3 cloves minced
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 garlic clove
  • 1 teaspoon green cardoon pod
  • 1 bunch coriander root
  • 1 onion diced
  • 1 chilli minced
  • 2 cm cube ginger minced
  • 1 lemon rind
  • 1 teaspoon grama masala powder
  • 1 teaspoon cumin powder
  • 1 bunch coriander chopped
  • 1 flatbread

Instructions

  • Add a good lug of oil to the frying pan and fry the red onion and garlic over a medium-low heat until softened and golden. Add the cumin and coriander powder, then stir and cook for another minute.

  • Add broccoli and kale to the pan and cook for 3 minutes until wilted and tender, then add lemon juice, rind and cook.

  • Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
  • Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.

  • Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Add a dollop of greek yogurt, sliced avocado and sliced chili. Serve straight away.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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