Daikon Dal Mex style

Name: Daikon Dal Mex style
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup daikon diced; 1 cup green split lentils (or whatever lentils you have); 1 tbsp oil; 2 cloves; small piece of turmeric root grated or ½ teaspoon dried turmeric; 1 large bay leaf; 1/2 tsp cumin seeds; 1 tbsp ginger paste; 1-2 green chillies finely sliced; 1 pinch asafoetida (optional); 1/2 tsp chilli powder; 6 tomatoes roughly chopped (or a tin of tomatoes); 1/4 cup tomato puree; 2 cups water; to taste salt; 2 cubes dark chocolate; For Garnishing; handful fresh coriander roughly chopped; 1 red chilli, sliced

Laura @FeelBetter

Milton Keynes, England

I adore fusion cooking. This dish combines the sweet, spicy flavours of Rajasthan with some heavenly warm, dark flavours from Mexico.

Rummaging in the kitchen I came across half a daikon (mooli) lurking in the fridge and I always have an array of lentils and beans on standby as they are cheap, store easily and are packed full of nutrients. Daikon is an excellent source of various nutrients, including calcium, magnesium, potassium, copper and is high in vitamin C and folate. Lentils consist of more than 25% protein which makes them an excellent meat alternative and are a great source of iron, a mineral sometimes lacking in vegetarian/vegan diets.

It’s very brown I know but it’s a hearty dish and less than 250 calories per portion, even with the added luxury of chocolate!

Serve it in tacos, on a bed of rice or with a paratha.

Note: to keep this recipe vegan, I used Ethicoco chocolate.

I adore fusion cooking. This dish combines the sweet, spicy flavours of Rajasthan with some heavenly warm, dark flavours from Mexico.

It’s very brown I know but it’s a hearty dish and less than 250 calories per portion, even with the added luxury of chocolate!

Serve it in tacos, on a bed of rice or with a paratha.

Note: to keep this recipe vegan, I used Ethicoco chocolate.

Laura @FeelBetter

Milton Keynes, England

I adore fusion cooking. This dish combines the sweet, spicy flavours of Rajasthan with some heavenly warm, dark flavours from Mexico.

It’s very brown I know but it’s a hearty dish and less than 250 calories per portion, even with the added luxury of chocolate!

Serve it in tacos, on a bed of rice or with a paratha.

Note: to keep this recipe vegan, I used Ethicoco chocolate.

I adore fusion cooking. This dish combines the sweet, spicy flavours of Rajasthan with some heavenly warm, dark flavours from Mexico.

It’s very brown I know but it’s a hearty dish and less than 250 calories per portion, even with the added luxury of chocolate!

Serve it in tacos, on a bed of rice or with a paratha.

Note: to keep this recipe vegan, I used Ethicoco chocolate.

Saved

Ingredients

55 - 60 minutes

4 servings

1 cupdaikon diced
1 cupgreen split lentils (or whatever lentils you have)
1 tbspoil
2cloves
small piece of turmeric root grated or ½ teaspoon dried turmeric
1large bay leaf
1/2 tspcumin seeds
1 tbspginger paste
1-2green chillies finely sliced
1 pinchasafoetida (optional)
1/2 tspchilli powder
6tomatoes roughly chopped (or a tin of tomatoes)
1/4 cuptomato puree
2 cupswater
to taste salt
2 cubesdark chocolate
For Garnishing
handfulfresh coriander roughly chopped
1red chilli, sliced

Saved

Steps

55 - 60 minutes

1

Dice the daikon into cubes. Wash the lentils under running water until the water runs clear and set aside.
2

Heat a pan over medium flame and add the oil. Place the bay leaf, cloves and cumin seeds in the pan and when the seeds starts to crackle, add the ginger paste, green chilli and asafoetida. Saute the mixture for 5 minutes.
3

Add the daikon, lentils, chilli powder and mix them well until coated and cook for a further 2 minutes.
4

Add the tomatoes, tomato puree, water and salt. Place a lid on the pan and cook for around 45 minutes until the lentils are soft, adding more water if necessary.
5

Add in the chocolate and stir until melted.
6

Transfer the daikon dal into a bowl and garnish with coriander leaves and chilli. Serve with tacos or paratha.