Dal with Brown Rice

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This is the perfect store cupboard ingredient recipe using chana dal. It is very nutritious and a great source of protein. One serving provides 15g! Goes well with spinach or beans. I served this with Tahini sauce and a crushed carrot with harissa dish, a recipe from Ottolenghi’s book Plenty More. A really good budget meal that provides four generous portions.

Serves 4

250g Chana dal rinsed in water
3 tbsp coconut oil or ghee
1 onion finely chopped
1 tbsp cumin seeds
5cm grated and peeled ginger
2 crushed garlic cloves
1 tsp ground turmeric
2 tsp ground coriander
200g tinned chopped tomatoes
3 tbsp chopped fresh coriander
200g brown basmati rice.

Tahini Sauce
2 tbsp lemon
150ml plain yoghurt
3 tbsp tahini
Salt to taste

  1. Bring to the boil 900ml of water Add the lentils and cook for 35 – 40 minutes. Stir regularly and skim off any froth that may occur on the surface. The lentils should be tender and cooked through.
  2. Put the rice on to boil in plenty of water for 20 to 25 minutes or until cooked. Drain and set aside with the lid on.
  3. In a large saucepan heat the oil. Add the onion and fry until soft. Add the dried spices and cook for a couple of minutes. Add the ginger and garlic cook for one minute. Add the tomatoes, 1 tsp of salt and simmer on a low heat for 20 minutes whilst occasionally stirring.
  4. Drain the lentils. Conserve 3 tbsp of the water. Add the lentils and water to the tomato mix. Cook together for 5 minutes.
  5. Meanwhile in a bowl mix together all the ingredients for the tahini and cook any vegetable to go with it.
  6. Serve with the brown rice, chopped coriander and tahini sauce.

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