Right. I LOVE Dahl. Heaps.
Yup it makes me gassy, and those who know me know, I can rip the out.
But it tastes ace, is easy and cheap to make, and is bloody good for you.
The mix of pulse and wholegrain in this wrap is perfect for a balanced diet MINUS meat.
And when I wrap them up in little parcels the kids don’t complain, as they have no idea what they are getting!! EEEEK
- 1 tablespoon oil
- 3 cloves garlic, minced
- 2 cm ginger, grated
- ½ bunch coriander roots, blitzed or finely diced
- 1 large brown onion, diced
- 1 carrot
- 1 tablespoon dried cumin
- ½ teaspoon mustard powder (optional)
- 1 teaspoon Garam Masala
- ½ teaspoon turmeric
- 400g stock
- 1 x 400g tin coconut milk
- 250g red lentils
- 3 tomatoes, diced
- Juice of one lime
- ½ bunch coriander, leaves only
- 3 handfuls baby spinach
- 4-6 roti breads (or tortilla)
- 3 cups cooked rice
- Greek yogurt OR coco yogurt for DF
- Heat up your oil in a pan and add the garlic, onions, ginger, coriander root and carrot, cook it down until it is soft and translucent. Stir in the dry spices and heat to activate flavors for about 30 secs.
- Add your stock, coco milk and lentils, cook down for about 20-25 minutes until all the lentils are soft. You may need to add a little more stock if your mix is a little dry.
- Stir in tomatoes, lime juice and coriander/baby spinach if everyone will eat it!
- To make wraps, dob a tablespoon of yogurt in the middle of the wrap, then add a ladle of dahl and top with rice. Fold into a parcel by folding the sides in, turning around and folding the other sides in.