Adapted from River Cottage Veg Everyday by Hugh Fearnley- Whittingstall
Serves 4
250g red lentils
1 teaspoon ground turmeric
¾ teaspoon fine Himalayan salt
2 tablespoons olive or coconut oil
1 teaspoon cumin seeds
1 onion, halved and finely sliced
Put the lentils in a pan with 800ml cold water and bring to the boil. Skim off any scum, then stir in the turmeric and salt. Lower the heat and simmer, uncovered, for about 15 minutes, stirring or whisking vigorously every now and then, until the lentils have broken down completely and you have a puree- the consistency of a thick soup or porridge. You can whisk in a little hot water from a just- boiled kettle if you need to think it. Keep warm in the pan.
When the dahl is cooking or nearly done, heat the oil in a frying pan over a medium heat. Add the cumin seeds for a couple of minutes until browned and fragrant. Add the onion and fry for 5-10 minutes until golden brown. Tip the mixture on to the hot lentils in the pan, cover and leave for 5 minutes, then stir in the onions and cumin. Taste and adjust the seasoning.
Dhal with a chilli flake garnish
Adapted from Fermenting Foods Step by Step by Adam Elabd.
A special thank you to Rachel Harries for sharing this recipe and your tips with me!
The recipe can be adapted in any number of ways. If you don’t have lemon try orange, if you don’t have these herbs try other ones and if you can get horseradish don’t worry.
1 lemon cut into 8 pieces
¼ white onion chopped
1 thumb sized piece of fresh horseradish root grated to chopped
6 cloves of garlic sliced and bruised
5cm (2 inches) fresh ginger root chopped
5cm (2 inches) fresh turmeric root chopped
4 tbsp fresh thyme or 2 tbsp dried thyme
1-2 sprigs of fresh rosemary
1-2 chillis
350ml (12 floz) unpasteurised apple cider vinegar
1 litre (1 ¾ pint) jar
Pack and press ingredient into large sterilised jar. Pour the vinegar over the top to cover the ingredients leaving space between the top of the vinegar and the top of the jar. Cover tightly with the lid and infuse at room temperature, away from light for 2-8 weeks. Strain the vinegar and bottle, store at room temperature.
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