This is my forum buddy Claire’s recipe for a dhal that is every bit as good as one from an Indian takeaway but bariatric friendly. She sent it to me when I made a plea for a spicy dish that I could eat at the amber/soft stage of eating. If you don’t like your food too spicy then HALVE the spices in the recipe below. It’s fantastic alone or with tandoori chicken.
Claire’s Masoor Dhal
Fry Light spray
1 tsp fenugreek seeds
I onion, chopped
1 tsp ground cumin
11/2 tsp garam masala
1 tsp ground coriander
1 tsp ground turmeric
2 tsp lazy chilli or 1 red chilli, finely chopped
3 cloves garlic, chopped
350g red lentils
1.2 litres vegetable stock
handful of fresh coriander, coarsely chopped
salt and freshly ground black pepper
1. Spray a large pan with Fry Light. Add the fenugreek seeds and fry gently for 2 minutes.
2. Add the onion, spices, chilli and garlic and fry for a further 2 minutes, stirring occasionally.
3. Add the lentils and stock, bring to the boil then simmer for 20-30 minutes until thick and soup-like.
4. Add the fresh coriander and salt and pepper to taste.
5. Serve chunky or blend to a puree.
WLS PORTION: 1/2
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