My hearty dahl
By Belle Haleine
– This is a dahl that is very anti-inflammatory, nutritious, potentially hypoallergenic and low in salicylate and histamine. I have been inspired by an old Ayurvedic recipe, and like the Indians I use ghee (or clarified butter) in the dahl because it has a high content of butyrate. This is very beneficial for the gut flora.
You can easily make clarified butter or ghee yourself.
Bring the stock or water to the boil in a large saucepan, add lentils and simmer on medium with a lid on.
Meanwhile dry fry the spices in a large deep frying pan for 1 minute on a medium heat until fragrant – keep stirring to prevent burning (add chilli if you want this a little spicy).
Gently heat the ghee in the same pan and fry onions, mixed cabbage and celery. Once the vegetables are shiny and transparent add in the garlic and fry for a further 5 minutes on a gentle heat – regularly stir to prevent over-browning.
Halfway through the lentils cooking time – about 10 minutes in – add the veggie and spice mix. Next add in lime and the celery stick. Add salt and continue to cook with the lid on for a further 10 minutes on a medium heat, and viola!
You can eat this dahl with gluten and yeast free flat bread or a little rice.
If you have salicylate sensitivity or histamine intolerance you should leave out the ingredients marked with SS or HIT.
1 tablespoon of ghee
1 medium onion chopped (SS)
2 cloves of garlic, roughly chopped (SS)
1 stick of celery, diced
1 slice of celery, diced
4 handfuls of kale and other cabbage (kale is optional for SS)
1 tsp parsley (obtional for salicylate)
150 g dried red lentils, rinsed
4 tsp lime (optional for SS and HIT – apple juice can be used instead)
1/2 litres chicken soup or water
1 1/2 tsp turmeric (SS – can use saffron)
Red chillies to taste (SS)
Salt to taste