One of the greatest drawbacks to eating legumes, including lentils, is experiencing gas after you have eaten them. However, there are ways to cook legumes to reduce this unpleasant side effect. This digestible dhal recipe does just that. The use of kombu and no acid in the cooking is the key. Now not only you but also your friends, can appreciate your healthy consumption of dhal!
- 1 tablespoon ghee
- 1 leek or onion diced
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons black mustard seeds
- 250 g lentils
- 3 cups vegetable stock or filtered water
- 1 cup coconut milk
- 3 cm stick of kombu not Korean or Chinese
- Himalayan or Celtic sea salt
- Soak the lentils overnight as outlined in our soaking legumes blog
- Place a large pan on the heat.
- Add the ghee and turn the heat to medium. Fry the leek or onion for a few minutes, until it has softened and smells sweet, then add the spices and fry for another couple of minutes. Add a 1/4 cup filtered water to lift all the spices from the bottom of the pan.
- Add the lentils, salt, kombu, water and coconut milk and allow to bubble away for 20–35 minutes, until the lentils are cooked and the soup has thickened.
- Turn off the heat, remove the kombu and, use a stick blender to gain a smooth dhal consistency.