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Mike O’Connell’s Dahl

Whenever I make this dahl recipe it takes me back to over 30 years ago when I was living in Parnell. My husband and I lived in the back part of an old villa and a succession of friends lived in the back of the villa next door. My son was newborn and life was pretty simple. I was a strict vegetarian following a spiritual practise that discouraged meat eating. Eggs too were out of bounds. This was my initiation into the joy of eating. Cooking and baking became an art form. We ate the most delicious food. Clean and simple and full of flavour. Here is a favourite recipe that my friend and neighbour Mike who was studying naturopathy at the time shared with me. It’s quick to make, and accompanied with rice and a salad or coleslaw makes for a nutritious and satisfying meal. Just remembering how next day for breakfast I would have leftover dahl on toast with peanut butter and any leftover veges on top. Hmm I might try that tomorrow morning if there is any left 🙂 For the recipe read the full post.

In a pot; 1 large cup of any red/orange lentils.? Add 2 cups of water and cook until the lentils are soft and mushy.

Add to the lentils during cooking; 1/2 tsp each of? turmeric, garam marsala, cumin powder, coriander powder, cinnamon and a tsp of good flavorsome honey. You may want to add more of some spices and less of others depending on your personal preference.

Meanwhile in a frypan heat the oil and fry gently; 1 finely chopped onion, 4 cloves crushed garlic, l tsp grated fresh ginger, 1 bay leaf, 1/2 tsp salt, 1/2 tsp cumin seeds, 1/2 tsp dried coriander powder.

Add the fried onion and spice mix to the dahl, stir and continue cooking a little longer. Add a generous blob of butter just before serving.

The only thing to watch for is to make sure the dahl doesn’t dry out while cooking, you may have to add water every now and again to keep it a nice mushy consistency.






















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