Chaotic Dahl

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This is a chaotic dahl. It might not look all that chaotic at first glance, but if you listen closely you can hear the kids and dog going crazy in the background…

It’s chaotic dahl because you can still get this together when chaos has descended. When it’s 5.30pm and you realize you’ve done no meal prep, have very little in the fridge, and a hungry, cranky household.

It tastes delicious, it’s fabulously nutritious, and no-one complains that you had to use parsley as a garnish because there was no WAY you were leaving the house to buy coriander at this point. Convinced?

Here is the recipe for you. There are a number of spices, but if you don’t have them all on hand, feel free to substitute. The ginger, garam masala, cumin and smoked paprika are kind of definites though! High in iron, B vitamins, fibre, magnesium and warming spices, it’s lovely on a cool night to enjoy with yoghurt and a side of rice or your favourite grain. And perhaps it’s no coincidence that a lot of the nutrition in this meal works to support and relax your nervous system, and is building and nourishing to your body 🙂

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CHAOTIC DAHL

Serves 4-5

1 tbsp coconut oil

1 large or 2 small onions (red or brown), chopped

1 clove of garlic, smashed and chopped

2 tsp grated fresh ginger

2 tsp garam masala

2 tsp ground cumin

1-2 tsp smoked paprika

1 tsp turmeric

¼ tsp cinnamon

2 tbsp tomato paste (optional but gives you a richer flavour)

1 x 400g tin tomatoes

1 cup coconut milk

1 ¼ cup red lentils, rinsed well and drained

1 cup of any greens you have (peas, green beans, spinach, kale, etc)

 

Once you have your onions and garlic chopped, and ginger grated, it is pretty much smooth sailing.

Add the coconut oil and onions to a medium sized saucepan and sauté over low-medium heat until the onions are nice and soft, maybe 5 minutes.

Add the ginger and garlic and cook for another minute.

Add the remaining spices and cook for a minute until fragrant.

Add the tomato paste (if using), the tomatoes, the coconut milk and the lentils, and bring to a simmer.

Turn the heat to low and simmer with the lid on until lentils are soft (20-30 minutes). You will want to check on this a couple of times to give it a stir and prevent it sticking to the bottom. You can add a couple of tablespoons of water if you feel like your is sticking.

Add the greens a couple of minutes before the end just to steam through lightly.

Serve with yoghurt, rice, chilli, and wait for calm to ensue. xxx