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.
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
A few years ago I challenged myself to follow The Sirtfood Diet. Over those 3 weeks I tried loads of delicious sirtfood-rich recipes – like Sirtfood Chicken Curry, baked potatoes with Spicy Chickpea Stew and King Prawn Stir Fry with Buckwheat Noodles but one of my favourite recipes was this Kale and Red Onion Dhal with Buckwheat. 
This is my slightly simplified version of the original recipe for Kale and Red Onion Dhal from The Sirtfood Diet Book*. 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.
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Kale and Red Onion Dhal with Buckwheat
Ingredients
- 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
- 160 g red lentils
- 400 ml tin coconut milk
- 200 ml water (i.e. half the coconut milk can)
- 100 g kale (or spinach would be a great alternative)
- 160 g buckwheat (or brown rice)
Instructions
- 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.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Corina says
The dhal sounds lovely – I always like garam masala! And I will try buckwheat soon!
Eb Gargano says
It is! And so easy. I love meals like this that are ready super quickly and mainly from things I already have in my cupboards/fridge. Would be a great one to use up leftover kale/spinach and/or any other veggies that might be lurking in the fridge. Oh yes – garam masala is awesome! Thanks for your kind comments 🙂 Eb x
Corina says
And thank you so much for sharing with #CookOnceEatTwice!
Eb Gargano says
A pleasure…seemed like the perfect sort of #CookOnceEatTwice kind of recipe! Eb x
Kirsty Hijacked By Twins says
I love kale and love this recipe! I added kale to our korma last week as it is a great way to get it into the kids. This dhal sounds so good! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Thanks, Kirsty! Kale works so well in curry doesn’t it? A great alternative to spinach. It works so well in this dhal and I can imagine it working great in korma too. 🙂 Eb x
Lancashire Food says
Thanks for your tasty entry to Credit Crunch munch, I love cooking with buckwheat
Eb Gargano says
Thanks! It’s pretty awesome isn’t it? It took me a while to get used to it, but I’m so glad I persevered because now I really love it and I love how good it is for me too!! Eb x
Gina Medina says
Thank so much for the information, me and my hubby are starting this week. So I’ve being doing a lot of research.
Eb Gargano says
You are welcome, I wish you both good luck with it. Do report back – I’d love to hear how you get on! Eb 🙂
Cat | Curly's Cooking says
I love dhal, so tasty and comforting. This looks great. Thanks for linking up to #CookBlogShare.
Eb Gargano says
Thanks Cat! 🙂
Choclette says
I adore dhal and would happily demolish a plate of yours. But I’ll forgo the buckwheat if you don’t mind. I’m not a fussy eater, but that along with millet I just can’t get on with. I do love soba noodles and baking with buckwheat flour though. No accounting for folk!
Eb Gargano says
Thanks Choclette! Oh that is strange that you would like buckwheat flour / noodles, but not the groats… to me they have exactly the same flavour… have you tried cooking them my way? I only ask because the packet instructions are usually terrible… and result in a gloopy mess. Perhaps if you tried my method, you might like it better… just a thought! Eb 🙂
Kat (The Baking Explorer) says
Sounds so tasty and I love how healthy it is too!
Eb Gargano says
Thanks Kat! It certainly is healthy and very tasty 😀
Kate says
I’m excited to try this but am new to dhal. Are the lentils added dry or soaked?
Thank you
Eb Gargano says
Good to hear! Usually lentils can be added dry – or at least the kind you buy in UK supermarkets. But I’d check the packet just to be sure. Let me know how you get on! Eb 🙂