Dhal


Combining lentils and rice in the same meal provides excellent protein and is very useful in planning vegetarian menus.

What you need:

  • 50g red lentils
  • rice
  • leek

How to prepare:

  1. Pick over 50g of small red lentils and wash in a sieve under the cold tap.
  2. Throw into 3 teacups of fresh, fast-boiling water in a medium-large saucepan.
  3. Bring back to the boil, skim, then boil rapidly for about 10 minutes.
  4. Lower the heat and simmer(uncovered) for 15 mins to a soft puree.
  5. Stir the mixture as it thickens or it will stick to the pan. Puree. The dhal will stiffen as it cools.

Variation: Vegetable dhal

  1. Cook 50g of lentils as above.
  2. Separately boil a small, sliced potato in water or in a vegetable cocktail.
  3. After the potato has been cooking for five minutes, add an inch or so of shredded leek, which has been washed in a sieve under the cold tap.
  4. When the potato and leeks are soft, drain and puree them with some dhal.