Lunch/Dinner / October 13, 2023

Rice and Dahl (VG)

Name: Rice and Dahl (VG)
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Indian
Ingredients: 14 oz peeled/chopped butternut; 2-3 sprigs fresh thyme (optional); 1/4 tsp paprika; 1 tsp brown sugar; salt and pepper; dash of olive oil; 3/4 cup red or yellow lentils; 2.5 cups boiling water; 1 tbsp ghee; 1 small onion, finely shopped; 1 thumbnail size finely chopped ginger (skin off); 1-2 cloves garlic, finely chopped; 1 chopped plum tomato; 1 tbsp tomato puree; 2-3 bay leaves or curry leaves; 1 tsp cumin; 1/2 tsp turmeric; 1/4 tsp chili flakes (optional); pinch of asafetida (optional); Basmati or jasmine rice – 3 portions; 1/2 fresh lime (optional)

Rice and Dahl. It is made using lentils and a mixture of spices, sometimes with additional ingredients such as vegetables or meat. As a source of protein and fibre, dal can be a beneficial food to stay fuller for longer.

Jump to Recipe·Print Recipe· 5 from 2 reviews

I have so much to say about this incredibly simple dish. Not only is it full of protein and fibre, it’s also a childhood staple, and it brings back so many memories. Growing up in Durban, South Africa, I was lucky enough to have access to some of the best/most authentic Indian cuisine, as Durban is home to the largest Indian population outside of India, and is a bastion of Asian culture. My favorite thing about food is it brings together different cultures and cuisines in the best way, which is exactly what this recipe does. This is my version of rice and dhal, paired with sweet potato and fresh coriander.. see notes for options below!

*Rice and Dahl, paired with butternut and coriander*

Notes

The best thing about Dahl is it’s very flexible in flavor and you can add so many things to the dish. I like to pair roast butternut as I love the sweet/savory combo, but any vegetable will work. Sometimes my mom used to actually blitz the butternut in with the Dahl which is also really good! I used Ghee butter for cooking this dish, but you can use any oil if you don’t have it/want to keep it vegan. Ghee is a type of clarified butter, originating from the Indian subcontinent. It is commonly used for cooking in Indian cuisine and has a lot of health benefits. Link below for the one I used!

https://www.amazon.com/dp/B07KGJHFVZ?psc=1&ref=ppx_yo2ov_dt_b_product_details

When it comes to spices, I used cumin and turmeric, but you can also use mustard seeds and cumin seeds (fry it with the onion when you add the ginger and garlic). You can also add some curry powder if you want it to have some heat – I used chili flakes instead.

Another ingredient I used which is totally optional is Asafetida. It is a common staple in Indian kitchens, and it just so happens to be a digestive aid that can help you avoid stomach-rumbling gas when you eat beans/lentils etc. If you plan on cooking more of these kinds of dishes, it’s a great thing to keep in your kitchen. Link to mine below!

https://www.amazon.com/gp/product/B07PBFFNZ4/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1

Ingredients You’ll Need

Roast Butternut

14 oz peeled/chopped butternut
2-3 sprigs fresh thyme (optional)
1/4 tsp paprika
1 tsp brown sugar
salt and pepper
dash of olive oil

Dahl

3/4 cup red or yellow lentils
2.5 cups boiling water
1 tbsp ghee
1 small onion, finely shopped
1 thumbnail size finely chopped ginger (skin off)
1-2 cloves garlic, finely chopped
1 chopped plum tomato
1 tbsp tomato puree
2-3 bay leaves or curry leaves
1 tsp cumin
1/2 tsp turmeric
1/4 tsp chili flakes (optional)
pinch of asafetida (optional)
Basmati or jasmine rice – 3 portions
1/2 fresh lime (optional)

Rice and Dahl (VG)

5 from 2 reviews

Author: Administrator
Total Time: 35 minutes
Yield: 3 1x

Print Recipe

Description

Rice and Dahl, with roast butternut and fresh coriander

Ingredients

Scale

Roast Butternut

14 oz peeled/chopped butternut
2–3 sprigs fresh thyme (optional)
1/4 tsp paprika
1 tsp brown sugar
salt and pepper
dash of olive oil

Dahl

3/4 cup red or yellow lentils
2.5 cups boiling water
1 tbsp ghee
1 small onion, finely shopped
1 thumbnail size finely chopped ginger (skin off)
1–2 cloves garlic, finely chopped
1 chopped plum tomato
1 tbsp tomato puree
2–3 bay leaves or curry leaves
1 tsp cumin
1/2 tsp turmeric
1/4 tsp chili flakes (optional)
pinch of asafetida (optional)
Basmati or jasmine rice – 3 portions
1/2 fresh lime (optional)

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Instructions

Portion out your lentils and rinse/soak in a bowl for a few minutes while you prepare the butternut in step 2.
Set your air-fryer to bake @ 380 Deg F. Prepare/chop your butternut and add to a bowl with all the ingredients. Give it a stir and bake in the air-fryer for around 25 mins, stirring half way. The butternut should be soft once done.
In a medium size pot, add your drained lentils, boiling water, bay leaves/ or curry leaves and a dash of salt and pepper. Bring to the boil and simmer on a low heat for 10-12 mins. Remove from the heat once soft. It should not be too thick/dry when cooked, so add extra water if needed.
In another medium size pot, cook the rice according to packet instructions – set a timer so as to not burn the bottom. Remove from the heat one cooked.
While the Dahl and rice cook, chop your onion, ginger, garlic, and measure out your spices.
In a sauté pan with high sides, add a tbsp of ghee and fry the onion on a low heat for 8 mins. Once golden, turn the heat up to just below medium and add the ginger and garlic, fry for a further 1-2 mins. Add the chopped tomato and tomato puree, give it a good stir, and fry for a another 1-2 mins.
Add a touch more ghee if you feel it needs it, and throw in your spices, stirring regularly and cooking on a medium heat for 2-3 mins until it smells delicious (my moms literal instructions). Now add the cooked Dahl and simmer for a final 4-5 mins on a low heat, removing it from the stove once done.
Do a salt test and add extra if needed. I like to add a squeeze of fresh lime at this stage. It’s definitely not a traditional ingredient to add to the Dahl, but I think it really brings out the flavor! Remove the bay leaves/curry leaves and give it a blitz with a hand held blender, don’t over blitz.
To serve – dish your rice, Dahl, roast butternut and fresh coriander into shallow bowls or plates! I added some fresh radish for some crunch (because it was in my fridge), but it’s totally optional! Enjoy!