Method
1. Sauté onion in deep pot with a little water until caramelises, then add fennel seeds and the rest of spices, sauté for a further 2 minutes adding a little water as required to avoid sticking.
2. Add leek, carrot and celery for a further 5 minutes.
3. Add tomato and bring to a simmer.
4. Add cauliflower, cook for 5 minutes with lid on, then add rest of vegetables and 1 lime cut in half and simmer for approximately 30 minutes.
5. Once lentils have soaked, strain, rinse and place in boiling water to cook for 5-10 minutes, then strain.
6. Add lentils and kale to vegetables and cook on low heat for another 20 – 30 minutes.
7. When Dhal is finished cooking, season with the juice of 1 lime if needed and add freshly chopped coriander and grated ginger.
8. Serve with yoghurt raita and quinoa flatbread.
NOTE: – Dhal can easily be cooked longer, just need to be careful it doesn’t stick to bottom (remember there is no oil in this) A heat diffuser is ideal to use on the gas jet to help with this. You can add almost any vegetable to a dhal. Tofu cut in cubes is a nice addition too. Chilli is optional.
Stacey's Vegan Kitchen 