Dhal Is Delicious – The Kids Love It!
Indian food is delicious. And totally kid-friendly. Introduce them to mild eastern spices with a warming dhal featuring the best of Indian flavours – warming ginger, garlic, coconut milk and fragrant spice (all super ingredients at fighting off coughs and colds – ideal for the back to school season!). A great way of making sure your little ones have protein without overloading on meat, this dhal is delicious with rice or naan bread and a dollop of plain yoghurt on the side and is a fab and easy flavour adventure for the whole fam. Don’t be put off by the list of ingredients – it is so so simple to make this nutritious, soul warming dish.
- 200 g split moong dhal
- 200 g masoor dhal
- 3 carrots finely chopped
- 2 onions finely chopped
- 3 cloves chopped garlic
- 3 cm piece chopped fresh ginger
- 1 tbsp canola oil
- 2 teasps turmeric
- 4 teasp nigella (onion) seeds
- 1 teasp ground coriander
- 1 teasp ground cumin
- 1 teasp roughly ground mixed curry spices (south african malay mix)
- 1 level teasp salt
- 1 organic stock cube
- 1 can of good coconut milk optional
- Wash and soak the lentils whilst preparing the veggies
- In a large saucepan place the chopped carrots, onions, garlic, ginger and all the spices except for the stock cube.
- Sweat [Sweat = to slowly cook chopped vegetables in butter or oil in turn drawing out their rich flavours – used typically in soup, sauce and risotto bases – sofritto in Italian] gently for 15 mins in a covered pan over a low to medium heat.
- Drain dahl and add to vegetables stirring to coat each lentil with flavour.
- Add the coconut milk and 1 can of water.
- Stir in the dissolved stock cube.
- Simmer on a low heat until the dahl is very soft, about 30 minutes. If the dahl sticks add 2-3 tablespoons water.
This is a winning dish in our household and I have no doubt that it will soon become a favourite in yours! Enjoy mamas!
Fiona is a Chef, creative, food stylist, inveterate foodologist and fabulous mama to 2 gorgeous kids. Her expertise and experience are phenomenal; from catering and cooking for the Ferrari Formula 1 team at the height of its glory, to cooking as a private Chef to VIPs and media celebrities, teaching Masterclass food styling seminars and workshops, and writing regular columns and features in Dubai’s Good Housekeeping and Spinneys Food Magazine.