Don’t know about you, but we’re reaching the time of year when we’re fully ready for hibernation. It’s getting darker earlier and earlier, and we’re still trying to tell ourselves that the weather is crisp rather than bracing. The joy of this time of year though is cooking soup or stews; putting loads of flavourful ingredients into a big pot, letting it all cook down and voila – delicious lunches for the week ahead. Armed with our new book, At Home with Umami by Laura Santtini, we’ve got this delicious dahl in mind – the perfect autumn warmer!
BROCCOLI & CHERRY TOMATO DAHL
Everyone so far who has tried it, loves this recipe, so I call it ‘happy dahl’ as it always makes me feel like I am doing something right! For ease, you could use a tablespoon of curry powder instead of the spices listed below. You want the consistency to be slightly runny, so you may need to add a little water if it looks too dry. Serve with rice, tangy turmeric yogurt and plenty of fresh coriander/cilantro.
65 g/4 tablespoons butter
1 large onion, halved then sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
2 teaspoons turmeric
3 cardamom pods
½ teaspoon ground black pepper
200 g/1 cup plus 2 tablespoons red lentils
750 ml/3 cups stock
Freshly squeezed juice of 1 lemon
40 g/½ cup desiccated/dried, shredded coconut
1 medium head of broccoli, cut into small florets
200 g/7 oz. Cherry tomatoes (approx. 16–18), halved
Handful fresh coriander/cilantro, finely chopped
3 tablespoons Greekstyle yogurt
1 teaspoon ground turmeric
1 tablespoon chopped coriander/cilantro
1 teaspoon of mango and/or lime chutney
Heat the butter in a heavy-based saucepan, and sauté the onion until golden.
Add the cumin, ground coriander, cayenne pepper, turmeric, cardamom pods and black pepper and fry for 1 minute.
Add the lentils and stir, making sure they are coated in all the spices.
Add the stock, lemon juice and the coconut. Season with salt.
Once boiling, reduce the heat and simmer for 40–45 minutes until the lentils are cooked. If the liquid evaporates too quickly, you can add some more from the kettle. The mixture should not be dry – it should be a soft, slightly sloppy, dahl consistency.
Meanwhile, make the turmeric yogurt by combining all the ingredients in a small bowl and mixing well.
Five minutes before the lentils are done, add the broccoli florets. Stir gently. Cover with a lid and simmer for 5 minutes.
Add the cherry tomatoes cover for another 3–4 minutes.
Test the broccoli – you want it to still have a bite, as it will continue to cook off the heat. If you let it overcook now, it will go mushy by the time you serve.
Divide between bowls, top with chopped coriander/cilantro and serve with the turmeric yogurt.
At Home with Umami by Laura Santtini is available here.