Try this warming and nourishing vegetable dahl recipe, to help build good immunity. It is a great dish that helps promote gut health, and contains all the essential proteins, fibres, vitamins, calcium and carbs.
Ingredients
1 cup yellow split peas
4 cups water
1 tsp sea salt
1 Tbsp olive oil
1 medium onion, finely
2 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp finely chopped ginger
1 tomato, cored, seeded and chopped
1 carrot, sliced
1 capsicum, chopped
1 zucchini, sliced
1/2 sweet potato, peeled and cubed
1 tsp lemon juice
2 Tbsp finely chopped coriander
1 level tsp chilli paste
Method
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Rinse split peas in a sieve under cold running water. Pick out and discard any stones or foreign particles. Place split peas in a saucepan along with the water and salt. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 45 minutes. Skim off and discard any foam that rises to the surface.
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Meanwhile heat the olive oil in a large frypan over medium-high heat. Add the onions, garlic, carrots and sweet potato and sauté for about 10 minutes. Stir often. Next add the zucchini and capsicum and sauté for a further 5 minutes before adding the spices and cooking for a further 2 minutes. Finally add the tomato and cook for 2 minutes. When cooked, turn off the frypan and leave until lentils are cooked.
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When the split peas are soft and almost a puree, stir vigorously to make them smoother. Carefully stir in the contents of the frypan along with the lemon juice. Cook, stirring frequently to prevent sticking, for a few more minutes or until the dahl is the consistency of a thick stew and the vegetables are tender. (if too thick, add a little water.) Stir in the coriander and serve alone or on rice.
If you enjoyed this delicious vegetable dahl, check out my collection of soups or main meal recipes.
