This has been a favourite of ours for quite a few years now. We find it to be a great meal for Yogi's at night time, as it's light and easy to digest.
It started as Karren's recipe which was slightly different to this one. After sometime I decided to make my own version from a recipe I found on the internet. I gradually refined this basic recipe and added some of my own flavours and ingredients, after a while I began to add in some of Karren's tips. We went with this recipe for quite some time, until we went to a Yogi's birthday party in Darwin. This was a catered event and an Indian restaurant supplied Dahl which was delicious. Inspired by this Dahl I then added spinach and chick peas.
The idea with Dahl is to make it your own, you may like to add or take out certain ingredients that work for you, or you may like to ramp up some of the portions. Sometimes we also serve it with rice.
The one pictured actually has no spinach, so it can still be made if you are missing some of the ingredients. Although I like it better with spinach.
3 cups moong dahl or red lentils (or you can use a combination of both, I like to do 2 moong dahl and 1 red lentils)
8-10 cups of water
2 carrots chopped to small cubes
2 zucchini chopped to small cubes
1 handful butternut pumpkin (or replacement pumpkin) chopped to small cubes
leek approximately 15cm finely chopped
1 tin organic chick peas
1 handful of frozen spinach
2 tablespoons of fresh curry leaves finely chopped
4 good size bay leaves
4 tablespoons of ghee or butter
1 handful chopped fresh coriander
4 teaspoons of turmeric powder
1 1/2 teaspoons of cumin powder
1 1/2 teaspoons of coriander powder
1/2 teaspoon of garam masala powder
3 teaspoons brown mustard seeds
freshly ground pink himalayan sea salt
freshly ground pepper
juice of 1 fresh lime (or lemon is fine)
2 tablespoons of fresh finely chopped ginger
Rinse thoroughly moong dahl and red lentils in colander then add to large stainless steel pot with a lid. Add 8 cups of water, tin of chick peas, chopped carrot, pumpkin, zucchini, spinach, curry and bay leaves then bring to a boil, drop to medium heat and simmer. Then add the fresh coriander.
In a separate small saucepan melt the ghee and add the chopped leek until leek softens on medium heat. Then add the mustard seeds, sometimes you can hear them popping. Once they pop approximately 1-2 minutes (even if you dont hear them pop) then add turmeric, coriander powder, cumin, garam masala, salt, pepper and fresh lime juice. Allow to simmer while stirring constantly for a further 2-3 minutes.
Once the moong dahl has boiled now add the small saucepan contents to the larger pot and stir in. I like to now bring it to the boil once again and then drop the heat to low and simmer for approximately 1 hour, stirring occasionally. (just to prevent it sticking to the bottom of the pot.) Now add the fresh ginger. You can serve it now, but I like to leave it on the hot plate and let it naturally cool down for another hour or 2.
If it seems too chunky and dry, you can add extra water to your desired preference. (I like to put a small amount of water into the smaller saucepan and get all the remaining curry mix then add this to the large pot)
Serve in a bowl with a garnish of fresh coriander and a sqeeze of fresh lime.