Easy Dahl

Easy Dahl

Solar Springs Lifestyle Retreat

Solar Springs Lifestyle Retreat’s head chef Francois Razavet has shared this delicios and eash dahl recipe with us.  Francois Razavet has been awarded the prestigious Sydney Morning Herald Hat twice since living in the Southern Highlands. Trained in France, he gained further experience by working around the world from Corsica to England, Canada & New Zealand before settling down in Bundanoon. Serves 12

  • 1 peeled carrot
  • 1 peeled large brown onion
  • 1 large piece of peeled ginger
  • 4 garlic cloves
  • 1 bunch coriander and parsley ( stems and leaves)
  • 1 tbsp cumin seeds or ground cumin
  • 1 tbsp mustard seeds
  • 1 tbsp tumeric
  • chilli powder ( to taste)
  • 1 tbsp garam marsala
  • 2 tbsp vegetable oil
  • salt and pepper to taste
  • 350g red lentils
  • 400ml coconut milk
  • 1.5ltr vegetable stock
  • Set the lentils, coconut milk and stock aside.
  • Blitz all the other ingredients in a food processor to make a paste.
  • In a large pot, fry paste in oil to fragrant.
  • Add lentils, coconut milk and stock, while stirring.
  • (Tip- you can reduce the vegetable stock and increase the coconut milk
  • if you would like a richer dahl.)
  • Cook gently until lentils are tender, stirring occasionally, for about 90 minutes.
  • (Chef tip-Do not let the lentils come to the boil.)
  • Add chopped coriander & parsley before serving.
  • Serving suggestion-add cooked potatoes, prawns, cauliflower or chicken.
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