Fijian Dahl with Rice

Ingredients

1 onion (finely chopped)

2 cloves of garlic (finely chopped)

1 small piece of ginger (finely grated)

2 tsp curry powder

1/2 tsp cumin powder

1/2 tsp mustard seeds

3 tomatoes (diced)

1-2 small carrots (finely grated)

1 1/2 cup of red split lentils

4 cups of veggie stock or water (we use vegan Massel Chicken Style Stock from PaknSave)

1 can coconut cream OR coconut milk

Salt to taste

Fresh coriander (chopped) – Optional

Chilli – Optional

Method

 

Saute the onion, garlic and ginger in a pot using a little oil or water. Once the onion softens add the mustard seeds, cumin and curry powder and saute for a minute or less. Add the tomatoes and carrots and saute for a couple of minutes. Rinse the lentils then add them along with the veggie stock. Bring to a boil while stirring frequently. Then let it simmer for about 20 minutes, or until the lentils softens and becomes mushy. Stir in the coconut milk/ OR coconut cream. Add salt to taste. Add chilli to taste if you wish. Serve with your favorite rice and sprinkle some freshly chopped coriander on top. Enjoy!

TIP:

If you have a pressure cooker, you can put all the prepared ingredients (except for coriander and coconut cream/milk) straight in the pot and cook for about 15 mins. Release the pressure and stir in the coconut cream/milk.

For extra protein and nutrients, you can add a cup of frozen peas at the end.

Contributor: Helene Taito-Jensen