Gayle's yummy potato dahl

The enjoyment of good food is synonymous with friendships, family, and memories. This homely but delicious recipe immediately takes me back to a friendly little workplace that was professional, but prided itself on being relational, enjoying good food and a laugh together as often as was possible. The odd mouthful of the fruits of the vine too, but only at happy hour of course! Every time I make this dahl I think of Gayle. She was one of the receptionists, with a sharp wit, the occasional biting tongue, and a heart of gold. Whenever we had a social gathering (usually around the otherwise dreaded site meetings), Gayle would be called on to make her yummy dahl. So here is the recipe.

Big blob of butter (or oil)

1 chopped onion

1/2 teaspoon of garlic (or as many cloves as you like). I like to use three or four.

1/2 teaspoon minced chilli, or to taste

1 teaspoon of ginger

1 teaspoon of cumin

1 teaspoon of turmeric

3-4 cardamon pods - bruised, or 1/2 teaspoon cardamon powder (optional)

1 teaspoon garam masala

4-5 chopped potatoes (cut them small as they can take a long time to cook)

1/2 - 3/4 cup of red lentils

1 tin diced tomatoes

1 tin coconut cream (light is fine if you prefer it)

extra water or stock as required (I usually use stock for extra flavour)

1. Melt butter or heat oil, and fry onion and garlic gently until softened.

2. Add all the spices and fry until it all smells fabulous.

3. Add the potatoes and cool a little longer.

4. Add all other ingredients, stir to combine.

5. Simmer until the potatoes are cooked and the lentils have melted into the sauce.

6. Adjust seasoning if required, and serve with rice.

Don't be put off by the long list of ingredients. This thrifty recipe uses all pantry items, and is great for the end of the week when the fresh vegetables are becoming somewhat endangered. Feel free to add additional vegetables too, although it does alter flavour and texture. I sometimes add cauliflower. I successfully made this recipe on my last camping trip, and used less potato and added cauliflower to shorten the cooking time. At home it takes about twenty minutes to prepare, and then up to an hour to simmer, depending on the size of the potatoes! While I haven't tried it, I think this recipe could easily be adapted for the slow cooker. I would suggest not adding extra water, or very little.

This vegetarian recipe is child friendly. When I make it for my girls, I ease up on the chilli or even leave it out. The flavours are mild, but aromatic, and easy on a child's palate.  Papadums on the side increase appeal for children too.  

While it is a homely dish, it could easily be included in an Indian style banquet, providing a satisfying option for vegetarians and those who are not enamored by hot spicy food. We use up leftovers wrapped in flat breads, and it is easy to make large quantities to feed a crowd. This recipe is a staple in our home. I hope you like it too.