Tuesday, 2 October 2012

Red Lentil and Butter Bean Dahl With Cucumber Raita Recipe

This is a huge favourite of mine, and takes me back to my days working in a professional kitchen with an amazing Indian cook who showed me how to make some wonderful dishes including dahl! As my tastes have evolved so has my dahl, and I now add even more spices and lots of fresh herbs! I love butter beans and I think the addition of them in this dahl makes it a bit more robust so that you can serve it as a main meal. Rice, a must here, is accompanied by a simple but yummy cucumber raita, just incase things get to hot!

Red Lentil and Butter Bean Dahl Ingredients:

1 Tbsp of Olive Oil
1Tbsp of Mustard Seeds
1 Tsp of Cumin Seeds
1 Tsp of Grated Fresh Ginger
1/2 Tsp of Turmeric
1/4 Tsp of Cayenne Pepper
1/4 Tsp of Cinnamon
1 Red Onion Sliced in a Small Dice
2 Cloves of Garlic Grated
2 Cups of Red Lentils Washed and Drained
2 Cup of Vegetable Broth (2 cups of water with a tbsp of bouillon powder added)
1 Tin of Tomatoes
1 Tin of Butter Beans Drained
2 Cups of Kale Washed and Cut into Strips
1 Orange Pepper Sliced into Medium Cubes
1/2 Cup of Frozen Peas
1/2 Cup of Fresh Coriander Roughly Chopped
Salt to taste

Cucumber Raita:
1/2 Cucumber Chopped into a Rough Small Dice
1/2 Cup of Vegan Natural Yoghurt
1/4 Cup of Fresh Mint Chopped Fine

In a pan gently fry the mustard, cumin, ginger, turmeric, cayenne, cinnamon, onion, and garlic in the olive oil, over a medium heat for two minutes. Stir constantly so the spices do not burn! Then add the lentils and coat in the gorgeous, fragrant golden spices. Add the vegetable broth, tomatoes and butter beans. Stir to combine. Then add the kale, pepper and peas and add salt to taste. Pop a lid on, and after 10mins remove the lid and stir. The red lentils should have puffed up and thickened. If the mixture is too thick add another cup of water. Cook for a further 15mins and then check the red lentils. If they are easy to squish between the fingers they are ready. If they are slightly hard in the middle, continue cooking for 5mins and then check again. Add the coriander and stir to combine. Now make your Raita! In a bowl add the chopped cucumber and mint and then add the yoghurt and mix. Now plate up your Dahl and Raita! Serve with steaming hot rice!