Warming Winter Dahl

To me, a dahl often feels like a big hug in a bowl. It’s the perfect dish to batch cook, allowing you to freeze some and save it for another day when you’re time poor.

Nutritionally, it is packed full of anti-inflammatory spices and slow cooked to optimise digestion. I have changed it up a little and served this with a chickpea pancake, but you can just as easily have it with brown rice or by itself depending on what you have available.


1 tbls coconut oil

1 tbls each of turmeric, garam masala + curry powder

1 onion, diced

4 cloves of garlic, diced

1inch piece of ginger, grated

400g red lentils

½ litre of veg stock

400ml coconut milk

¼ cauliflower floret, chopped

Large handful of peas

½ bag of spinach

½ tsp of chilli flakes

1tbls mustard seeds

1tbls cumin seeds

1 cup of gram flour

1 cup of water

For the dahl:

1. Add coconut oil to a large pot, followed by the onion, garlic, ginger + spices. Stir to combine + fry on medium heat for 2 minutes.

2. Add lentils, stock + coconut milk to pot. Turn up heat to boiling and then reduce to a simmer.

3. Add cauliflower and simmer for 30-40 minutes.

4. While cooking, add coconut oil, chilli flakes + seeds to a frying pan on medium heat. Fry until seeds start to pop, stirring constantly.

5. Add these to the dahl, stirring through the peas + spinach.

6. Top with toasted coconut flakes.

For the chickpea pancakes (makes two):

1. Whisk together the gram flour + water

2. Fry in a little coconut oil, flipping when batter starts to bubble. Cook until gold + crispy.