16th October 2016

TURMERIC LENTIL DAAL TWO WAYS

A basic baby friendly daal that takes minutes to make

My poor mother! When I was little there was such little ready-made vegetarian food on the market

Quorn entered into distribution in the UK in 1993 and Linda McCartney in 1991. She heavily relied on lentils to provide our protein but at the time, nutrition meant nothing to me. All I wanted was alpahabites potato shapes. She often got around my objections by adding cheese, a flavour combo I now add to mine! Below are two versions. One vegan friendly and one veggie, with a cheesy dose of nostalgia. Trust me on this!

Ingredients FOR VEGAN VERSION

Serves one hungry toddler and a few spoons for mum. Increase the amount if you want to freeze additional portions, although you may need to adjust the spices.

  • 1/4 cup of red lentils
  • 1/4 tsp turmeric 
  • A sprinkle of cumin seeds
  • 1/4 tsp garam masala
  • A small pinch of salt (if over one)
  • A good grind of pepper 
  • 1 tsp Nutritional Yeast
  • 3/4 cup cold water
  • 1//2 TSP coconut oil 
  • Garlic powder - optional

METHOD

First rinse your lentils under running water and pick out any small stones or debris that sometimes find their way into the packet. Then pop them in a small saucepan (you’ll need one with a matching lid) with your water and spices. Put your lentils on the hob and bring to the boil, skimming off any foam that appears as that can cause gas (not something baby needs)! Once you’ve skimmed turn the heat to the lowest setting, give them a stir and put the lid on. Set a timer for 10 minutes and after that time give them a stir. If the water is drying out you can add a splash more. Continue cooking for a further 5 minutes with the lid on and then you should have reached a puree consistency. Turn off the heat and stir in the nutritional yeast. I often add a shake of garlic powder and a sprinkle of salt but I will leave that up to you!

METHOD FOR VEGETARIAN VERSION

As above but instead of the nutritional yeast and the coconut oil stir in a half a tsp of butter and a small handful of cheddar cheese. You might need to loosen the mix with a splash of hot water.

 

 

Served with naan bread to dip

Served with naan bread to dip

Fluffy rice with daal and crunch tortilla dippers

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