A soul-soothing, seasonal supper – try this dahl for a warming mid-week dish

As we battle through the last of the winter months, there’s nothing like a hot dish full of spices to warm you up. This Indian stew made from lentils is super easy to make and full of nutrients too. Featuring turmeric, known for its anti-inflammatory properties, high-fibre lentils, antioxidant-rich garlic and digestive-improving cumin, this dahl is the health kick we all need this month.

SOUL - SOOTHING INDIAN DAHL

Recipe for 4 people

Preparation time:  60 minutes

 

INGREDIENTS

  • 400 gr yellow split lentils
  • 2 onions
  • 3 cloves garlic
  • 2 tbs ginger
  • 2 tbs cumin seeds
  • 2 tbs turmeric
  • 2 tbs garam masala
  • 1 red pepper (without the seeds)
  • 4 cloves
  • 200 ml yogurt or plant-based alternative
  • 1 can (400gr) diced tomatoes
  • neutral oil (like vegetable or rapeseed)
  • 200 gr basmati rice
  • 1 tbs turmeric

 

GARNISH

  • 1 lime in quarter
  • ¼ bunch of coriander
  • cashew nuts

 

PREPARATIONS

  • Rinse the yellow split lentils under fresh water and let them soak for 30 minutes.
  • Slowly heat the finely chopped onions, crushed garlic and red pepper in a saucepan.
  • Add the ginger, cumin, turmeric, cloves and garam masala and roast slowly.
  • Add the can of tomatoes and bring to a boil.
  • When boiling, add the strained lentils and cook on low heat with cover for 30 min or until the lentils are cooked.
  • In the meantime, cook the rice with 1 tbs of turmeric and a pinch of salt.
  • When the lentils are cooked, add the yogurt to freshen up the curry and season with salt.
  • Serve with rice, some finely chopped coriander, cashew nuts and a piece of lime.

 

Bon Appetit!!

Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.