one pan dahl recipe

If you’re a fan of a dahl, and also a fan of not using lots of pots and pans and creating lots of washing up, this is the recipe for you. It uses one pan or casserole dish, a chopping board, a bowl, a knife, a spoon and a masher or a blender. Plus, whatever you choose to eat this delicious dahl off. Easy to hand-wash, but if put in the dishwasher, you wouldn’t even notice you’d made a meal, the clear up is so quick. The recipe is from this book :

…and is very, very easy.

what you’ll need

  • cherry tomatoes
  • 140g red lentils
  • 3 tsps nigella seeds
  • 500ml boiling water
  • 1 heaped tsp sea salt flakes
  • 1 onion, sliced
  • 2 heaped tsps ground coriander
  • 2 heaped tsps ground cumin
  • glug of olive oil
  • 1 lemon, juice only
  • coconut cream (if from a tin, use only the solid part, and discard the water)

what you’ll need to do

  • Put the cherry tomatoes in an ovenproof/casserole dish. Add the lentils, water and nigella seeds.
  • Dress the sliced onion with the cumin, coriander and olive oil and scatter over the tomato and lentils. Season with salt and pepper. Cover with a tight lid and cook until the liquid is absorbed. (This was about 45 mins and then a further 10 mins on the hob).
  • When most of the liquid is absorbed, whisk/mash the lentil mixture so that it becomes more mushy. More like a dahl consistency.
  • Then add the coconut cream and squeezed lemon juice.
  • Give it a final stir and serve with warm flatbread, or naan bread or rice.

The recipe doesn’t state what the garnish is – chopped coriander, maybe? – but we didn’t have any, so no garnish on ours. However, the taste wasn’t affected in any way, especially as the lemon and coconut cream gave it a creamy taste, with a bit of sharpness. Really, really delicious.

Published on 7th June 2023