Do you love Indian food? Dal is a quick and easy curry to make and the added bonus is it’s healthy. Most dals are made with red, green or yellow lentils but I encourage you to try this recipe made with black (sometimes called beluga) lentils – I’m guessing you’ll like it! Black lentils can be usually found in larger fruit and vegetable shops.
Ingredients
1 cup Black Lentils (pre-soaked in water)
1 tbspn Ghee
1 Onion (chopped)
1 tbspn Ginger (finely chopped)
2 cloves Garlic (chopped)
0.5 tspn Chilli Powder (or to taste)
1 tbspn tomato paste
2 Tomatoes (chopped)
2 tbspns Coriander (leaves chopped, for garnish)
2 tbspns yoghurt
Sea Salt
Directions
- Heat ghee in a saucepan and fry onion until lightly browned. Stir in ginger and garlic, chilli powder, tomato paste and salt and fry for about 30 seconds until fragrant.
- Add the tomatoes and cook for a few minutes, stirring gently. Add in lentils and enough water to cover them. Bring to a simmer and cook for approximately 30 minutes or until the lentils are cooked.
- Serve garnished with fresh coriander and a dollop of yoghurt.
To make suitable for Phase 2 Metabolic Balance omit the tomato paste and yoghurt. During strict phase 2 replace the ghee with water.
No tomatoes – replace with grated carrot.
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