Dahl was not something I'd really come across until starting at Borough Broth co (shamefully) but it has since become a staple Sunday night cook for me. Like risotto or stews, all you really need to make a good dahl is a well-made bone broth as a base. Rich in flavour, perfectly seasoned and with a whole load of health benefits thrown in - you'd sort of be mad not to start with this. This dahl was made with our classic chicken bone broth but you could swap this out for any of our classic meat options (I'm going to try it with our duck broth next) and get a similarly rich flavour.
Cooking time 45-50 minutes
*signifies optional ingredient
2 Tablespoons Coconut Oil/Ghee
2 red onions
1 inch of ginger
1 heaped teaspoon ground turmeric
1 teaspoon cumin seeds
8 curry leaves
2 cups (280g) red split lentils
4 large tomatoes
1 pouch of Borough Broth co. Organic Free-range Bone Broth
400ml can coconut milk
550g sweet potato, peeled and cut into 2cm pieces
*6 x organic carrots for roasting
*1 tablespoon of olive oil (for the carrots)
*1 teaspoon of squeezable organic honey (for the carrots)
* Fresh coriander leaves, to serve
* A teaspoon of chilli flakes to serve
1. Sauté the onions in the ghee or oil in a large saucepan over a low-medium heat. Let simmer for about 5 minutes until soft. Add the ginger and fresh or ground turmeric. Cook, stirring, for 1-2 minutes then add the remaining spices and cook for 1 minute.
2. Add the lentils, cherry tomatoes, coconut milk and pouch of Borough Broth. Season to taste.
3. Bring to the boil, stir well and partially cover. Simmer for 10 minutes then stir in the sweet potato, partially cover and simmer for 35-40 minutes, stirring now and then. Uncover and season if needed.
4. Whilst the lentils simmer, pop your carrots into an oven tray and cover in some oil and glaze with honey. Cook at 200 degrees until roasted (about 20 mins).
5. Once ready, serve your dahl in bowls and garnish with the roasted carrots, coriander and chilli flakes. Enjoy!