Baby's First Dhal
"This lentil and butternut squash dhal is very mildly aromatic giving your little one a first taste of Indian cooking (but without any heat from the spice). You can leave a little texture or make it completely smooth and have the rice as the exploration." - Charlotte Stirling Reed. 👋 This recipe makes 4 baby-size portions, not adult.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil into a saucepan over a medium heat then add the onion (or shallot) and soften for a few minutes. Crush in the garlic clove, stir in the cumin and cook for another minute.
Step 2
Stir in the diced butternut squash and carrot then add the lentils and 400ml water (if cooking 4 baby portions). Bring to a boil then turn down to a simmer and cook for 15 minutes or until the veg are tender. Blend half in a processor or with a stick blender then add back the rest for texture. If serving your dhal with basmati rice cook this now according to the packet instructions.
Step 3
Very finely chop a few coriander leaves and stir through the dhal and serve with the cooked basmati rice, if you wish.
- Ingredients
- Based on 4 servings
-
125g Carrot, peeled and chopped into small dice 1x Sainsbury’s Carrots Loose -
40g Red Lentils 1x Laila Red Split Lentils 1kg -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
1 Small Onion, or shallot, finely chopped 1x Sainsbury's Onions Loose -
5g Coriander Leaves, finely chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
100g Basmati Rice 1x Sainsbury's Basmati Rice 500g -
1 Garlic Clove, peeled and crushed 1x Sainsbury's Garlic -
1 pinch Ground Cumin 1x Sainsbury's Ground Cumin 43g -
160g Butternut Squash, peeled and chopped into small dice 1x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g