Happy Diwali, mamas! Today we’re celebrating the Hindu Festival of Lights, and to go with it, we bring you a tasty homemade recipe to load up your dinner table. Don’t worry about scaring off the little ones – this recipe is low on spice and a great introduction to Indian food for kids!
The hearty recipe blends eastern spices with a warming dhal featuring the best of Indian flavours – warming ginger, garlic, coconut milk and fragrant spice (all super ingredients at fighting off coughs and colds, and ideal for the back to school season too!). A great way of making sure your little ones have protein without overloading on meat, this heart-warming dish is delicious with rice or naan bread and a dollop of plain yoghurt on the side. Let’s get cooking!
- 200 g split moong dhal
- 200 g masoor dhal
- 3 carrots finely chopped
- 2 onions finely chopped
- 3 cloves chopped garlic
- 3 cm piece chopped fresh ginger
- 1 tbsp canola oil
- 2 teasps turmeric
- 4 teasp nigella (onion) seeds
- 1 teasp ground coriander
- 1 teasp ground cumin
- 1 teasp roughly ground mixed curry spices (south african malay mix)
- 1 level teasp salt
- 1 organic stock cube
- 1 can of good coconut milk optional
- Wash and soak the lentils whilst preparing the veggies
- In a large saucepan place the chopped carrots, onions, garlic, ginger and all the spices except for the stock cube.
- Sweat [Sweat = to slowly cook chopped vegetables in butter or oil in turn drawing out their rich flavours – used typically in soup, sauce and risotto bases – sofritto in Italian] gently for 15 mins in a covered pan over a low to medium heat.
- Drain dhal and add to vegetables stirring to coat each lentil with flavour.
- Add the coconut milk and 1 can of water.
- Stir in the dissolved stock cube.
- Simmer on a low heat until the dhal is very soft, about 30 minutes. If the dhal sticks add 2-3 tablespoons water.
Need more Diwali inspiration? Check out our guide here!