Dahls I always find amazingly tasty, simple and good if you’re on a budget. Great to be added to your repertoire. This is a slight variation on the Dahl I cooked for my “Dine below the Line” dinner party based on 33p per head. It therefore uses the cheapest ingredients you can buy. I encourage you in being fugal to use vegetables that need using or indeed pulses you already have. The picture here shows as it was made on the night with mixed frozen veg. a must for anyone living below the line.
The soaking and cooking of pulses is indeed time consuming, however it’s satisfying when you see the impressive output, approximately 2.2 x the weight of the dried bean. You can bulk cook and freeze portion size amounts and using a pressure cooker also saves you time.
1 x medium Onion chopped
1tbls Coconut oil
1-2 tbls Curry paste
150g Split Peas (cooked as per instructions)
150g Chick Peas (cooked as per instructions)
1 x tin of tomatoes
150g Red cabbage
Pinch of salt
Saute the onion in the coconut oil for 4-5mins. Add the other vegetables and cook for a few minutes.
Add the curry paste or other curry spices and cook for another 3-4 minutes.
Then add the other ingredients and let cook for 15-20 minutes forming a dahl.
Cooking ahead of when needed, will allow the flavours to develop.
Serve with rice.