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.
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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
- 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)
- 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.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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*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!