After all of my feasting while travelling through the USA, it became abundantly clear that my body needed a break when I simply couldn’t look at another piece of Canadian bacon or plate of creamy scrambled eggs.
A savoury breakfast needn’t consist of eggs or meat for it to be nourishing and warming in the cooler months, we just need to look elsewhere for inspiration. By way of my good friend, food writer and journalist Helen Greenwood, this breakfast dhal is inspired by the one and only Charmaine Solomon – a woman whose recipes are a gift to any household who loves Asian food and best of all, it highlights how enjoyable simple food can be. Prepare the night before for a foolproof on-the-go breaky.
1 ½ cups of dried lentils
2 tbs vegetable oil or ghee
1 clove garlic, peeled and crushed
1 thumb sized piece of fresh ginger, microplaned
1 brown onion, peeled and diced
1/2 tsp ground tumeric
½ tin of crushed tomatoes
1 tsp garam masala
Salt and white pepper to taste
Cooked brown rice
Unsweetened Greek yoghurt
Fresh coriander, finely chopped
1. Wash lentils in plenty of water and soak them for 10-15 minutes, drain.
2. In a hot pan, add the vegetable oil or ghee and then the onions, garlic, ginger and stir fry until golden. Add the tumeric and garam masala to combine and then the lentils, stirring for a minute or two until everything is coated.
3. Add the half tin of crushed tomatoes along with one to two cups of hot water, bringing the mixture to the boil and then turning the temperature down to a low simmer.
4. Check the lentils for moisture and add a little more water if the mixture becomes dry.
5. Season with salt and pepper as the lentils become soft.
6. Serve with brown rice, a dollop of unsweetened Greek yoghurt and some finely chopped fresh coriander.