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Chana dahl

Chana dahl

 

Ingredients

  • 500g split peas

  • 4 tablespoons

  • 4 tablespoons garlic oil

  • 1/2 a thumb-size piece of ginger

  • 1 zucchini

  • 4 medium ripe tomatoes

  • 3 tsp sea salt

  • 2 tsp ground cumin

  • pinch of cayenne pepper

  • 1 tsp ground turmeric

  • 3 tsp medium curry powder

  • 1 tsp freshly ground black pepper

  • 3 tbsp tamari

  • juice of 1 lime

  • small bunch of fresh coriander

Method

  • Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes

  • Saute the ginger in garlic oil for 5 minutes. Stir regularly, adding more water if they start to stick to the bottom of the pan. When the onions are soft, add the zucchini, tomatoes, nutirtional yeast and 1 tsp salt. Cover the pan and cook gently over a low heat for 5-10 minutes, stirring occasionally.

  • Add the lentils, spices, tamari, lime juice, the remaining salt and 2 litres of water, and bring to the boil. Reduce to a low heat and simmer for 25 minutes, or until you are happy with the texture of the dahl. Stir regularly, as lentils have a tendency to stick

  • Finely chop the coriander and sprinkle over the dahl. Serve with brown rice or toasted wholemeal pitta breads, cut into soldiers. Mango chutney is also a nice accompaniment

Original recipe: Red lentil dahl

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