During my university years, I pretty much lived on red split lentils boiled in water. Yes, it was a rather spartan diet! But they were the cheapest, most filling food I could find, and were quick and easy to cook, too.
Alas, at the time I wasn’t aware of the heavenly association of lentils with coconut milk + spices. This could have saved my tastebuds from major boredom, as these magic ingredients have the power to turn any bland food into a satisfying, creamy meal. Plus, FYI, when you use spices in cooking it makes food even more filling.
Ann and I have been having lots of fun with Indian recipes recently, because this weekend we held a ‘Detoxing With Ayurvedic Spices’ cooking workshop at My Kitch’n, a vegan restaurant in Paris. Our main dish was this delicious spicy dhal, and it was a hit!
Our dhal is aromatic, creamy, and filling, and yet, despite its unctuousness, it is still a detox meal thanks to all the powerful spices.
Here are the benefits of the spices used in this recipe:
The secret to this recipe is to temper the spices (which just means you heat the spices in oil until their flavours are released. Nothing fancy. But definitely flash this vocab in a social situation for major chef cred).
The result is a spicy and creamy party in your mouth.
So, let’s make dhal!
Et voilà! Your dhal is ready. Serve over brown rice for a deliciously satisfying meal.
Do let us know how your dhal turns out in the comments below!
कृपया भोजन का आनंद लीजिये *,
*bon appétit 😉
p.s. Lesson learnt from our workshop: for a successful dhal, the cooking process must be accompanied by this bangin’ Bhangra tune plus curly hand movements and hip shaking.