The perfect plant-based Indian meal. This hearty recipe makes 4 to 6 servings depending on how big your portions are. When it comes to Dahl, the bigger the bowl, the better. Serve with brown rice and a big dollop of chutney.
For the Chutney
- 2 big bunches of coriander
- 3 green chillies
- 6 cloves of garlic
- 60g chopped walnuts
- 2 tsp sugar
- 1 tsp salt
- 60g raisins
- 250ml white wine vinegar
Step 1: Finely chop the coriander and de-seeded chillies.
Step 2: Grind together the walnuts, ginger, sugar and salt.
Step 3: Add all the ingredients together and mix thoroughly.
It’s a good idea to make this in advance and allow it to sit for a while to let the
flavours really fuse together.
For the Dahl
- 2 cups red lentils (approx 400g)
- 1 can coconut milk
- 1 can chopped tomatoes or 4 chopped fresh tomatoes
- 1 med red onion, finely chopped
- 3 cloves garlic, crushed
- 1 red chilli, chopped finely (optional)
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp ground ginger or 1 tbsp grated fresh ginger
- Salt and pepper
- 2 cups veggie stock (approx 500 ml)
Step 1: Sauté the red onions for 5 minutes.
Step 2: Add the garlic, ginger and spices for 2 more minutes, then stir in the red
lentils, get them thoroughly coated in the onions and spices.
Step 3: Add the tomatoes, coconut milk and veggie stock. Simmer until the lentils are cooked and the Dahl is your preferred consistency - add more water if you want it more runny.
About the chef
This recipe has been brought to you by Jacquie O’Neill, AKA Plant Pure Human. You can find more of her creative vegan dishes over on her feed at @plantpurehuman