Dal is staple in my diet. I often make a big pot for the week so I know when I’m tired and don’t feel like cooking, there is always a nutritious option waiting for me. It also freezes really well.
For most of my dals I use Moog dal, which has been hailed as one of the healthiest among all dals (rich in iron and potassium). You can find it in most health food stores.
500g of soaked moog dal
home made chicken broth (or filtered water)
half a medium sized pumpkin cubed approx. 1cm pieces
2 carrots diced
1 leek diced
1/4 cup of fresh grated ginger (loosely packed)
2 teaspoons of coriander seeds
2 teaspoons of cumin seeds
2 table spoons of coconut oil
2 teaspoons of black mustard seeds
2 teaspoon of cinnamon
2 teaspoons of turmeric
400g of home made tomato sauce (or organic tin chopped tomatoes)
1/4 cup of honey (or sweeter of choice)
1 can of organic coconut cream
1 teaspoon of celtic salt
Soak dal over night.
Wash dal. Place dal, carrots and pumpkin into pot and cover with home made stock or water. Place pot on stove on medium to high heat and bring to the boil.
In a separate small pot, place coriander seeds, cumin seeds and black mustard seeds. Cover with a lid and place on the stove on medium heat. Let the seeds pop.
Once they have popped for 2 minutes add coconut oil ginger, cinnamon, turmeric and leek. Sauté until brown. You may have to use a little water to stop the mixture from sticking. Once brown, stir into dal.
Stir in honey, tomato sauce and coconut cream into the dal/seed mixture.
Add salt to taste. I also like to serve with braggs, coriander, lime, pickled ginger and coconut yogurt.