You’ll find plenty of recipes and variations for different types of dhal, this is our version. We use a blend of red lentils and yellow split peas for varied texture. To make this a complete meal we add greens leafy for fibre (as well as vitamins and minerals), I’ve used spinach but chard or kale will work just as well. We use this red lentil dhal recipe on our sugar detox retreat and omit the salt. It will still be a low sugar meal with the salt but reduce by half (or all) if you’re on a low sugar plan. 

400g red lentils

200g yellow split peas

2 tsp tumeric

1 tsp salt

2 tsp cumin seeds

1 small onion

2-3 cloves garlic

1 tsp garam masala

1 tsp ground coriander

1 tsp red chilli flakes

1 inch fresh ginger

2 handfuls baby spinach

4 spring onions (including greens)

1 cup coconut milk

2 dsp butter (or vegan butter)

Method for red lentil dhal:

1. Put lentils in a medium size pan and cover with water about 2 inches above the surface. Bring to the boil, skim off any scum that comes to the top and reduce to a simmer.
2. Stir in salt, turmeric and half the butter. Cook until the red lentils have broken down, the yellow lentils will still be whole, about 20 minutes.
3. Toast the cumin seeds in a dry pan for 2-3 minutes, put aside.
4. Finely dice the onion. Heat the rest of the butter in a small frying pan and cook the onions on a medium heat for about 5 minutes.
5. Once the onions have softened and gone translucent add the garlic, garam masala, coriander and chilli flakes and cook for a couple of minutes until fragrant.
6. When the lentils are cooked add the coconut milk, spring onions, spinach, spiced cooked onions and cumin seeds and cook for 5 minutes.
7. Serve with cauliflower rice and dukkah.