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Traditional Dahl Recipe


Try Danielle Minnebo's delicious Traditional Dahl Recipe

Credit: Danielle Minnebo

In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish as it adds a nice creamy flavour and helps thicken the dahl.

Serves: 4

Ingredients

Method

  • 2 tbsp ghee
  • 2 tsp brown mustard seeds
  • 1 tsp turmeric powder
  • 2 tsp ground coriander powder
  • 1 onion, finely diced
  • 1½ cups red split lentils, soaked for 12 hours
  • ½ tsp salt
  • 1¼L water
  • 2 tbsp cashew butter
  • Cooked basmati rice, to serve
  1. Melt ghee in saucepan over medium heat. Add mustard seeds, turmeric and ground coriander. Allow to cook for a few mins, stirring constantly. Once mustard seeds start to pop, reduce heat and add diced onion. Allow onion to cook until soft and translucent.
  2. Add split red lentils, salt and water, stir until combined. Cook over low heat for 30–40 mins until lentils have broken down and dahl is nice and thick.
  3. Add cashew butter at end and stir until combined.
  4. Serve with basmati rice.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.