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Serves 4


2 tablespoons ghee

2 (400g) medium brown onions, sliced

3 (350g) carrots, grated

1 garlic clove, crushed

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

6 curry leaves

1 teaspoon mustard seeds

1 tablespoons ground ginger

1/2 teaspoon chilli flakes

2 cups red lentils

3 cups water

1 cup cherry tomatoes, halved

2 stalks (50g) kale, leaves removed and torn and stalks discarded, to serve

1/3 cup picked coriander leaves, to serve

2 tablespoons ghee, to serve


Heat the ghee in a saucepan over a medium heat. Add the onion and cook, stirring for 5 minutes until translucent. Add in the grated carrot and cook for a further 2-3 minutes. Stir in the garlic, coriander, cumin turmeric, curry leaves, mustard seeds, ground ginger and chilli flakes and cook for 1 minute or until fragrant. Add in the lentils and cherry tomatoes with 3 cups of cold water and stir to combine. Cover with a lid and bring to the boil. Remove the lid and reduce the heat to low. Simmer for 20 minutes or until lentils are tender, stirring occasionally. When ready to serve, stir through torn kale leaves and the extra ghee. Divide the dhal between bowls and top with fresh coriander leaves.











Breakfast, Mains, Sides & Salads

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