Double Dahl

As the autumnal night draw in, this warming spicy Double Dahl, named as such as it features two different pulses, is packed with protein as well as being a filling main or side dish. It also works great as a filling to a wrap or cold it works quite well spread on HEB crackers (trust me!)


Here I've served this with my Spicy Spinach with Halloumi and Chana Masala for a great SP friendly meal. I'd recommend getting hold of whole cumin seeds if you can, as they make a really tasty topping at the end of the dish and add a real aromatic finish that gives this a 'real' curry feel.

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange. 

Double Dahl

Makes 2 main portions - syn free

200g Mung Dahl (the yellow kind)
200g Red Lentils
1 yellow onion, finely chopped
3 crushed garlic cloves
1 thumb sized piece of garlic 
2 tsp vegetable bouillon
2 tsp ground cumin
2 tsp garam masala
1 tsp asafoetida 
1 tsp chilli powder
1 tsp turmeric 
2 tsp cumin seeds
1 tsp sumac powder

In a large pan add the onion, mung dahl and lentils and cover with 1.5 litres of water.

Bring to the boil and then add the ginger, garlic, bouillon and all the spices and stir well.

Boil rapidly for 5 minutes and then stir again thoroughly.

Bring down to a low simmer, stir thoroughly and leave simmering for 30 minutes - checking regularly to ensure it isn't running out of water (add boiling water from the kettle if this happens).

I like a thick dahl mixture, but if you would like a runnier texture you can add more water at this stage. 

I have found different brands / types of mung dahl cook differently - some are lovely and soft and creamy at 30 mins, some take nearer 45 minutes of simmering. Check regularly and don't allow the mixture to run dry as it they will toughen up and catch. 

Once you are happy with the texture, clamp a lid on the pan and put to one side. 

In a non-stick frying pan, without any oil, heat the pan and then add the cumin seeds and toast them for a few minutes - you'll smell them starting to toast nicely.

Serve the lentil mixture, and sprinkle over the cumin seeds and sumac powder.