If you’re
thinking that I’ve gone slightly mad, then you are possibly right, except that if
you recall this article Glutathione - The Master Antioxidant, garlic, onions
and turmeric contain sulphur rich amino acids and polyphenols. These are considered to work alongside the
antioxidant glutathione in fighting against aging.
To reap
the benefits of antioxidants, I decided to prepare dhal, which is a dish that
includes lentils. It is referred to as parippu in South India and Sri Lanka and it really is very easy to make. This is a perfect vegetarian meal as lentils are a source of protein and some carbohydrates.
You don't need to use two different types of lentils. This dish will work well with red lentils alone if you wished, but I really love the nutty texture that chana dal provides in this recipe. Simply delicious!
A very experienced cook also once told me to store cumin seeds in the fridge, keeps it fresh for slightly longer.
Ingredients
125g red split lentils
100g chana dal
1 onion,
roughly chopped
4 large
garlic cloves, finely chopped
1 ripe
tomato, roughly chopped or 1 tablespoon tomato puree
100ml
coconut milk, mixed with 150ml water
2 green
chillies, chopped (optional)
¼ teaspoon
ground turmeric
1 teaspoon
ground cumin
1 teaspoon
ground coriander
2 sprigs
curry leaves
1
tablespoon oil
1 teaspoon
cumin seeds
½ teaspoon
black mustard seeds
1 red
onion, sliced
2 garlic
cloves, crushed
1 sprig of
curry leaves
Freshly
ground black pepper
Salt, to
taste
Methods
Wash
lentils thoroughly in cold water. Put
them in a non-stick pan and bring to boil with 500ml of water. Add roughly chopped onion, chopped garlic
cloves, tomato and coconut milk, green chilli, turmeric, ground cumin,
coriander and curry leaves and bring to boil.
Simmer and
cook, stirring occasionally, until the lentils are cooked and ‘mushy’. This will take approximately 25 minutes.
Next heat
oil in a saucepan, add cumin seeds, mustard seeds, red onion, crushed garlic
and curry leaves. Fry over a low heat
until the onions are softened and the mustard seeds have popped. Add to the lentil dish.
Season with
salt and pepper.
Note – if you
prefer, you can substitute the coconut milk with semi-skimmed milk.
Serve with
boiled rice. I also love this meal with
a chickpea curry and salad.
