Delicious and very nutritious this Kale and Red Onion Dhal with Buckwheat is quick and easy to make and naturally gluten free, dairy free, vegetarian and vegan.
As those of you who follow my blog regularly will know, I have been following The Sirtfood Diet for the last 10 days. In that time I have cooked loads of gorgeous recipes – check out Twitter, Facebook or Instagram to see what I have been making.
This is my slightly simplified version of one of my favourite Sirtfood recipes. It’s gluten free, dairy free, vegetarian and vegan so is a great crowd pleaser. It tastes absolutely amazing and is very simple to make: a great one to make on a busy weeknight, when you want something quick, easy and nutritious.
This dhal is served with buckwheat, which is an ancient grain that has recently become popular due to its amazing health benefits. If you want to know more about buckwheat check out my recent post: What is buckwheat and how do you cook it? The dhal works brilliantly with buckwheat, but would also go well with brown rice or chapattis.
- 1 tablespoon olive oil
- 1 small red onion, sliced
- 3 garlic cloves, grated or crushed
- 2 cm ginger, grated
- 1 birds eye chilli, deseeded and finely chopped (more if you like things hot!)
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 160g red lentils
- 400ml coconut milk
- 200ml water
- 100g kale (or spinach would be a great alternative)
- 160g buckwheat (or brown rice)
- Put the olive oil in a large, deep saucepan and add the sliced onion. Cook on a low heat, with the lid on for 5 minutes until softened.
- Add the garlic, ginger and chilli and cook for 1 more minute.
- Add the turmeric, garam masala and a splash of water and cook for 1 more minute.
- Add the red lentils, coconut milk, and 200ml water (do this simply by half filling the coconut milk can with water and tipping it into the saucepan).
- Mix everything together thoroughly and cook for 20 minutes over a gently heat with the lid on. Stir occasionally and add a little more water if the dhal starts to stick.
- After 20 minutes add the kale, stir thoroughly and replace the lid, cook for a further 5 minutes (1-2 minutes if you use spinach instead!)
- About 15 minutes before the curry is ready, place the buckwheat in a medium saucepan and add plenty of boiling water. Bring the water back to the boil and cook for 10 minutes (or a little longer if you prefer your buckwheat softer. Drain the buckwheat in a sieve and serve with the dhal.
Pin Kale and Red Onion Dhal with Buckwheat for later
This is a fab recipe to cook up a double batch of and would reheat beautifully the next day, so I am entering this into Cook Once Eat Twice.
I am also linking this up to this month’s Credit Crunch Munch (a joint venture between Fab Food 4 All and Fuss Free Flavours , but this month hosted by Lancashire Food), as it is a great meal if you are watching the pennies, as it is made from cheap store cupboard staples such as red lentils and buckwheat, plus a few cheap veggies, such as onions and garlic. It could also be really easily adapted to use up whatever you have lurking in the fridge – a few sad leaves at the end of a bag of spinach, for instance or that leftover half a cauliflower!