SupperClub: This dhal is easy to make, cheap, filling, nutritious and suitable for most dietary requirements; there’s nothing to not like about it
This dhal is easy to make, cheap, filling, nutritious and suitable for most dietary requirements; there’s nothing to not like about it.
Dhal freezes really well, so you can make a big pot, freeze it in portions and then enjoy it when you’re too busy or tired to cook from scratch.2 medium onions, peeled and finely diced5cm piece of fresh root ginger , peeled and grated or finely chopped2 tbsp black mustard seeds1 tbsp nigella seeds1.5 litres boiling waterflaked sea salt and freshly ground black pepperHeat the oil in a large pan over a medium-low heat. Add the onions, garlic and ginger with a big pinch of sea salt.
Dissolve the bouillon powder in 1.5 litres of boiling water. Pour this hot stock into the pan and bring to the boil over a high heat. Lower the heat and simmer for 30 minutes, stirring frequently and deeply so the lentils don’t stick to the base of the pan. The lentils and squash should be tender and retain no bite. Add the coconut milk and spinach, then stir well. After 2 minutes, remove from the heat and season to taste.
Freezing guidelines: Divide the dhal between individual freezer-safe containers. Leave to cool completely with lids off then seal, label and freeze. It will keep fine for up to 3 months. Reheating guidelines: Remove the container from the freezer and defrost in the fridge. Once fully thawed, tip the dhal into a pan and gently heat, stirring regularly, until piping hot. To cook from frozen, tip the dhal into a pan, cover with a lid and place over a low heat to thaw. Increase the heat to cook.I don’t often deep-fry, so when I do, the results have to be worth it! Dhal served with yoghurt, naan or rice and deep-fried pakora is quite a feast.
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