WHAT TO EAT TONIGHT

Lentil, tomato and coconut dhal

Seared tofu, avocado and pickles turn a side into a main meal. Freeze the remaining portions of dhal to use another time

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Added on

Seared tofu, avocado and pickles turn a side into a main meal. Freeze the remaining portions of dhal to use another time

Posted

  • SERVES 2
  • PREPARATION TIME 10
  • COOKING TIME 30
  • 4 tbsp oil (vegetable, sunflower, olive or coconut) or ghee
  • 5cm piece of root ginger (approx. 30g), peeled and grated or finely chopped
  • 3 tsp vegetable bouillon powder
  • 2 tbsp black mustard seeds
  • 2 x 400g tins plum tomatoes
  • 1 tbsp mixed seeds (pumpkin, sunflower, sesame, poppy and nigella)
  • 1 x 200g packet of smoked marinated tofu, sliced
  • Pickles (any kind, homemade or shop-bought; Middle Eastern
  • Sea salt and freshly ground black pepper
  • 2 medium onions, peeled and finely diced
  • 3 garlic cloves, peeled and grated or finely chopped
  • 2 tbsp garam masala
  • 1-2 tsp chilli flakes, to taste
  • 500g red lentils, rinsed
  • 1 x 400g tin coconut milk
  • 1 tbsp olive oil, ghee or coconut oil
  • 1 ripe avocado
  • pickled turnips are particularly good for this), to serve 
  1. The dhal makes six portions, four of which you can freeze to use another time.
  2. Heat the oil in a large saucepan over a medium-low heat, add the onion, ginger, garlic and a big pinch of flaked sea salt and cook for 10 minutes until softened but not coloured, stirring occasionally.
  3. Dissolve the bouillon powder in 1 litre of boiling water for the stock.
  4. Add the garam masala, chilli flakes and mustard seeds to the onions, stir thoroughly, then add the lentils. Give everything a good mix. Add the tomatoes and the stock, bring to the boil, then turn the heat down to low and cook for 20 minutes until the lentils are tender and retain no bite, stirring frequently and deeply so the lentils don’t stick and crushing the tomatoes a bit as you go. Add the coconut milk, remove from the heat and season to taste with flaked sea salt and pepper.
  5. Meanwhile, toast the mixed seeds in a dry frying pan over a medium heat until starting to burst, shaking the pan often, then tip into a bowl and return the pan to the heat. Add the oil and turn the heat up to high.
  6. Once hot, add the tofu slices and cook for a couple of minutes until browned on both sides.
  7. Peel, stone and slice the avocado. Put two portions of dhal in a bowl, add the tofu slices, avocado and pickles, then sprinkle over the toasted seeds to serve.

Recipe extracted from Elly Pear's Let's Eat

Recipe extracted from Elly Pear's Let's Eat

Elly Pear’s Let’s Eat: Simple, delicious food for everyone, every day

Published by Harper Collins

£ 20.00

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Tagged in:
Spices
Vegetarian
Comfort food

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