Ingredients

500g

red split lentils, rinsed and soaked in cold water for 30 minutes

3 tbsp

Ghee or Coconut Oil

thinly sliced onions

1 tbsp

Garlic Paste

1 tbsp

Ginger Paste

2 tsp

Swell Digestivo Spice Blend

1 Tsp

Ground Turmeric

1/2 tsp

salt

Tarka

2 tbsp

ghee or coconut oil

1 tsp

Swell Digestivo Spice Blend

Garlic Clove, thinly sliced

fresh curry leaves

dried kashmiri chilli

The recipe was created by Gourmet Glow, using the Digestivo spice blend created for by Gourmet Glow for Steenbergs. "This is the epitome of comfort food. Silky dhal, lightly spiced with an Ayurvedic spice blend targeted directly at calming the digestive system this ticks all the boxes. Finished with an aromatic tarka," says Susie of Gourmet Glow.

Method

Heat 2 Tbsp Ghee in a pan and cook the onions for 10 minutes over medium heat until soft and sweetened (do not colour too much).
Add the garlic and ginger pastes along with the spice blend and cook for 1 minute.
Add the soaked lentils, turmeric and 1.3 litres of water. Bring to the boil and simmer for 30 minutes with the lid on. Remember to stir frequently to break up the lentils and stop them sticking.
Add the salt 5 minutes before the end of cooking.
Transfer the dhal to a serving bowl and keep warm.
Heat the oil for the tarkaand add the chilli, curry leaves and garlic. Saute for 30 seconds, add the spice blend and saute for 20 seconds before pouring over the dhal.
Serve whilst piping hot with roti or any Indian breads.