Baby's First Dhal

by Charlotte Stirling Reed
Star 4.3
    5m prep time
    20m total time
    Easy level
    9 ingredients

"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. ๐Ÿ‘‹ 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 1 x Sainsburyย’s Carrots Loose
  • 40g Red Lentils 1 x Laila Red Split Lentils 1kg
  • 1 Small Onion, or shallot, finely chopped 1 x Sainsbury's Onions Loose
  • 1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 5g Coriander Leaves, finely chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 100g Basmati Rice 1 x Sainsbury's Basmati Rice 500g
  • 1 pinch Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 1 Garlic Clove, peeled and crushed 1 x Sainsbury's Garlic
  • 160g Butternut Squash, peeled and chopped into small dice 1 x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g
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