Isn’t Sunday just the perfect day to pop on a meal in the slow cooker, with the beautiful aroma’s wafting through the house all day … It’s also probably my favourite day of the week, to get in the kitchen + cook. I find it so relaxing.
A couple of Sundays ago I made this dahl + I wanted to share with you, how bloody simple it is. It literally cooks itself.
This dish is super wholesome, nourishing + great for the digestive system. The addition of coconut cream gives the dahl a delicious, creamy finish.
I can’t stop at once serve.
2 tsp cumin seeds
2 tsp yellow mustard seeds
1 tsp fennel seeds
1 brown onion finely diced
2 cloves garlic finely diced
1 inch ginger grated
1 tbsp turmeric
2 cups red lentils *dried
4 cups water
400g organic diced tomatoes
pinch curry leaves *6-8
pinch chilli flakes *as much, or as little heat as you like
200g organic coconut cream
fresh baby spinach leaves
fresh coriander leaves
plain coconut yoghurt
Add the cumin, mustard + fennel seeds to a heavy based frypan over a medium heat. Dry roast until fragrant, then add the ghee + brown onion. Sauté until translucent.
Add the garlic + ginger + sauté for a further minute. Stir in the turmeric.
Add the onion + spice mixture to the slow cooker. Add the lentils, water, tomatoes, curry leaves + chilli flakes.
Season with sea salt + pepper.
Place on low + cook for 6 or so hours, or until the lentils are tender.
Stir through the coconut cream + spinach leaves in the last 10-15 mins.
Serve spoonfuls of dahl on top of basmati, scattered with coriander leaves + a dollop of yoghurt.
In good health,