Spicy Dahl with carrot dumplings

Open your mind to different ways of using simple ingredients. Here is an old favorite creation of mine, using plenty of ginger which I love for its medicinal properties, chili, herbs, spinach, red lentils, grated sweet potato and carrot. Spicy lentil and spinach curry with sweet potato and carrot dumplings, topped with Greek yoghurt.

What You’ll Need
2 tablespoons olive, coconut or untoasted sesame oil

1 small onion, chopped

2 cloves garlic, chopped fine

1 teaspoon mustard seed

2-3 teaspoons mild curry powder

1 teaspoon ground cumin seed

1 teaspoon chopped ginger root

4 cups water

2 pinches sea salt

Freshly ground pepper

1 cup dried red lentils

4 tablespoons cioriander, finely chopped

2 large silver beet leaves, sliced

How to Make It
In a large saucepan, warm the olive oil over medium heat. Add the chopped onions and garlic and sauté until translucent, about five minutes.
4 tablespoons coriander, finely chopped n and ginger, and stir constantly for one minute. Add the water, salt and lentils. Bring the lentils to a boil, cover, reduce heat and let simmer along with chopped silverbeat or spinach until soft and tender. – about 30 minutes. Adjust the seasoning, adding sea salt and freshly ground pepper to taste.
Stir in coriander and serve. Dumplings. 1 sweet potato and carrot grated. 1/2 chopped onion finely with ginger. 2 tbls chopped coriander, small red chili finely sliced. Add 1 beaten egg with 2-3 tlbs plain flour, 1 tsp baking powder, season. (Add more or less flour if too its too dry or wet) Mold into balls in your hand, poach in the lentils or in soft boiling water.

Serve topped with Greek yoghurt and freshly chopped coriander.

 

 

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