Fennel and Lime Dahl
I love to spend a Sunday relaxing by getting creative with my organic veggie box. Today, the fennel was calling out to be used and the fronds are too beautiful to discard. So I created this delicious dahl.
These green, feather-like fronds on top of fennel bulbs have a fresh, subtle licorice like flavour. They work well as a garnish but also fennel has, historically, been used to aid digestion and to curb appetite cravings. So I have combined the use of fennel fronds, fennel seeds and the fibrous part of this bulb for maximum potential.
The turmeric powder of course is also of great health benefit with its bioactive curcumin content well known for reducing inflammation and protecting our cells; it has been used in India for thousands of years as a spice and medicinal herb and was working wonders long before we started using regular pain killers such as Ibuprofen!
Interesting that the incidence of colon cancer in the Indian subcontinent is among the lowest of colon cancer, possibly linked to the regular intake of the spice. (Pathy et al., 2012)
Give this recipe a go and let me know what you think! Super healthy and bursting in flavour.
Serves 4
300g red split lentils
1 tablespoon ground turmeric
1 ¼ tsp fine sea salt
2 tbsp coconut oil
1 tsp fennel seeds
1 teaspoon of whole coriander seeds
1 ½ tsp black mustard seeds
1 large onion, peeled and finely chopped
1 large fennel bulb (about 500g), trimmed and finely chopped
1 handful fresh coriander (about 10g), chopped
2 green finger chillies, chopped
4 garlic cloves, peeled and crushed
1 inch peeled ginger root, grated
Juice of 1 lime plus ½ teaspoon grated lime skin
Steamed basmati or jasmine rice, to serve
Fennel fronds and black sesame seeds to decorate
Pop the lentils into a large bowl and soak for an hour. Then wash the lentils until the water runs clear.
Meanwhile sauté the onion and garlic in coconut oil. Add the turmeric, mustard and coriander seeds and a little sea-salt.
Stir every now and then, until the onion is soft and caramelised, which should take about 20 minutes.
Add the chillies, ginger and fennel, stir-fry for three minutes. Add the washed lentils and ½ litre of water. Stir in the lime juice and rind.
Continue to cook on a very low heat, adding water when required to stop the lentils sticking to the pan. You will need to add at least another ½ litre water added slowly in order to keep the consistency soft.
Keep the lentil al dente. Once they are cooked through but still have bite, serve with rice. Top with fresh coriander and black sesame seeds. Snip fennel fronds to decorate.