We needed a simple meal to get us through the ludicrous task of packing up our house - moving always leaves you eating takeaway for the best part of a week, so we also wanted something healthy. Luckily, the calendar recipe this month delivered - a very straightforward dahl recipe loaded with lentils to fill us up and give us something nutritious.
There's really not much too this - some onions, lentils and a decent combo of spices. It's warm and hearty, with a mild chilli kick and some ginger and lemony tang. Using the ground up cardamom pods really makes a difference as well - the cardamom flavours came through strongly. Combined with a fresh baguette from Baker D Chirico and you've got yourself a pretty tremendous meal.
Thick golden dahl
10 cardamom pods
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, sliced
2 teaspoons turmeric
pinch of ground chilli
1 tablespoon fresh grated ginger
2 cups red lentils, rinsed
6 cups vegetable stock
1 bay leaf
juice of 1 lemon
salt and pepper
Crush up the cardamom pods in a mortar and pestle and grab the seeds (throw the crumbled pods away)
Heat the oil in a large saucepan, add onions and then cover and cook for about 5 minutes - they should go nice and soft.
Add cardamom seeds, garlic, turmeric, ground chilli and ginger and stir-fry for another five minutes or so.
Add the lentils, stock and bay leaf and bring the mixture to the boil - drop the heat down so that it's just simmering. Cook uncovered for about 25 minutes - it'll thicken up nicely (the photo above is from the day after, when the lentils had soaked up even more of the liquid - it was still a bit soupy on the night). When it's ready to eat, stir through the lemon juice and season with salt and pepper.