Claire’s Masoor Dhal

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

Ingredients

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

Method

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.

SERVES 8

WLS PORTION: 1/2

Vegetarian

CALORIES: 165

PROTEIN: 11.4g

CARBOHYDRATE: 27.5g

FAT: 1.6g

Image copyright of Bariatric Cookery (UK) Ltd