Dhal is one of the classic Indian “one-pot” dishes, and it comes in countless variations. You can add your favourite ingredients to the legume base and leave out anything you’re not a fan of. Daniela Bystrická from Entrée in Olomouc created a fantastic version using several of our products — and we are very grateful for it.
We’ll be delighted if you try the recipe or let it inspire you to create your own version in the kitchen — perhaps with our miso 😊
Ingredients:
- Split red lentils – 200 g
- Canned chickpeas – 150 g
- Chicken stock – 500 g
- Shallot – 65 g
- Carrot – 130 g
- Garlic – 15 g
- Ginger – 20 g
- Chickpea miso – 60 g
- Pea tamari – 4 tbsp
- Butter – 70 g
- Cherry tomatoes – 75 g
- Tomato paste – 35 g
- Coriander – 30 g
- Spring onion – 20 g
- Flat-leaf parsley – 10 g
- Chilli – 15 g
- Smoked paprika – 4 g
- Tandoori masala – 8 g
- Whole star anise – 4 g
- Whole cinnamon – 5 g
- Lime zest – from 2 limes
- Lime juice – ½ lime
Method:
- Dice the carrot, shallot, ginger, garlic, and chilli into small cubes and sauté in oil.
- Add the spices and let them release their aroma, then add tomato paste and briefly roast.
- Pour in the chicken stock.
- Add rinsed red lentils and bring to a boil.
- Cook for approx. 10–13 minutes.
- During cooking, add chickpeas and chickpea miso.
- Towards the end, add chopped cherry tomatoes and herbs.
- Season with pea tamari and lime juice, grate in the lime zest, and for a silky texture you can stir in cubes of butter.
Serve on its own. Any rice will make a great side — ideally seasoned with shiokoji. Or serve with naan.
Enjoy!
