Lentil Teff Dhal

Lentil Teff Dhal

Lentil Teff Dhal

Lentil Teff Dhal

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COOKING TIME

45 mins

SERVES

4-6 persons

Addition of teff grain makes this lentil dhal a meal in itself. It’s great for packed lunches, picnics or a hearty and healthy family meal. Can be prepared ahead up to step 6 with the roasted cauliflower added just before serving.

Ingredients

1 tbsp. extra virgin olive oil

1 white onion, diced

2 garlic cloves, crushed

1 tsp. fresh ginger, grated

1 red chilli, finely diced

½ tsp. ground cumin

½ tsp. garam masala

½ tsp. ground coriander

½ tsp. ground turmeric

1 can of chopped tomatoes

1 can of full-fat coconut milk

350ml vegetable stock

300g red lentils

100g Lovegrass brown teff grain

1 small cauliflower, cut into florets

To Serve

Rice

Coconut yoghurt

Fresh coriander

Toasted cashew nuts

Method

01

Step 01

Begin by preheating the oven to 180 °C and scatter the cauliflower florets onto a baking tray. Drizzle with oil and place in the oven to roast for 30 minutes.

02

Step 02

In a large saucepan on medium heat, add the olive oil along with the diced white onion. Sauté for 5 minutes before adding the garlic and ginger.

03

Step 03

After a few minutes add the diced red chilli, ground cumin, garam masala, ground coriander and turmeric.

04

Step 04

Coat the onion evenly in spices before adding chopped tomatoes, coconut milk and vegetable stock.

05

Step 05

Pour in the red lentils and let simmer for 15 minutes stirring occasionally.

06

Step 06

Add the teff grain and cook for another 15 minutes stirring occasionally.

07

Step 07

Fold the roasted cauliflower through the dahl and then plate up.

08

Step 08

Serve with rice, coconut yoghurt, coriander and toasted cashew nuts.

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