Thursday, 22 September 2011

Fantastic Freezeable Food: Red Lentil dahl with spiced basmati rice

This recipe is from the Low GI Vegetarian Cookbook.  It says it makes four serves, but I find it will actually do about six serves for my family.

250g (1 cup) red lentils
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 x 3cm piece fresh ginger, peeled and finely grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground tumeric
1/2 teaspoon chilli powder
875ml (3 1/2 cups) vegetable stock
salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 cup coriander, roughly chopped
lime wedges, to serve.

Spiced Basmati Rice
250g (1 1/4 cups) basmati rice
1 tablespoon olive oil
1 tablespoon sesame seeds
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
1 cinnamon stick, broken
1 dried red chilli
435ml (1 3/4 cups) vegetable stock
55g (1/3 cup) roasted unsalted peanuts, finely chopped.


  1. To make dahl, place the lentils in a sieve and rinse under cold running water, until the water runs clear. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for 6-7 minutes, or until the onion softens. Add the ginger, ground coriander, cumin, tumeric and chilli powder. Cook, stirring, for one  minute. Stir in the lentils and stock. Cover and bring to a simmer. Simmer, uncovered, for 20 to 25 minutes, or until the lentils are soft and the mixture thickens. Season to taste. Stir in the lemon juice and coriander leaves.
  2. Meanwhile, to make the Spiced Basmati Rice, place rice in a bowl and cover with plenty of cold water. Set aside for 20 minutes, then rinse and drain well. Heat the oil in a medium-sized saucepan over medium heat. Add all the seeds, the cinnamon and the chilli. Cook, stirring, for one minute. Remove the cinnamon stick. Stir in the rice and stock. Cover and bring to a simmer. Reduce heat to low and cook, covered, without stirring, for 12 minutes. Remove pan from heat and set aside, covered, for 5 minutes. Add the peanuts and use a fork to separate the rice grains.
  3. Serve the dahl with the Spiced Basmati Rice, and accompanied by lime wedges.
This is easier than it sounds, and is incredibly yummy - and reheats from frozen in the microwave without any trouble at all.

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