Wednesday - Dhal

Wednesday, also known as 'hump' day! We are on top of the mound and from here, its all down hill! Keeping with the Asian flavours, this dhal has a lovely aniseed aroma and is best served with Quinoa for lightness (rice we feel is too heavy and will have you bursting at the seams).

Ingredients

1/4 cup oil

1 brown onion, chopped

1 garlic clove, minced

1 cinnamon stick (3 inches)

3 bay leaves

3 cloves

2 tsp cumin, ground

1 tsp coriander, ground

1 tsp tumeric

1 tsp mustard seeds

1/2 tsp chilli flakes

2 tomatoes, deseeded and diced

1/2 tsp sea salt flakes

1 cup red lentils

3 cup water (or vegetable stock)

Method

Heat the oil in a large saucepan. Add the onion, garlic and cook until browned - do not burn.

Add the cinnamon, bay leaves, cloves, cumin, coriander, tumeric, mustard seeds and chilli flakes and fry for 2-3 minutes. Add the tomatoes and salt and cook until slightly reduced, about 5 minutes.

Stir in the lentils and add water. Simmer on a medium to low heat for 20 - 30 minutes or until the lentils are cooked. Add more water, if needed to thin.

Before serving, remove the clove, cinnamon stick and bay leaves.

Serve with Quinoa, the perfect alternative to rice.

www.tarianpantry.com.au