after a week away from blogging I am back with a vengeance, I was in Birmingham last week catching up with friends and family which is always good fun, but I am always glad to be home. I find the city to noisy and smelly and so we made up for it by going exploring over the weekend and we found a new super quiet beach, which will be good for filming, and a fantastic old brick works. The brick works had evolved over many years and closed about 100 years ago, but was a main supplier of bricks and road stones and was the main employer to the people of Trefin.
It is finds like this that make us love Wales even more, following the coast road and being curious enough to take a turning that you don’t recognise is a thrill in itself.
I love the tiny harbour masters house, if only I could downsize that much (it will never happen)
Now that Autumn is upon us the evenings have dropped in temperature and the mornings are beautifully misty, but so far the sun has managed to break through and give us glorious sun.
So I thought I needed something warming for dinner today so I chose a very simple but delicious lentil dahl, if you are short on cash it is a fantastic way to make something filling and tasty and it is also quite quick to make. I also made a peshwari style bread to go with it, so I had the spicy lentils and the sweet dried fruit in the bread.
I know this looks like a lot of spices but if you dont have the separately you can use a mix, I would suggest a medium spice as you want flavour. I also buy my garlic and ginger in tubs as I use it quite a lot, it last along time and saves time too.
This served 1 generous portion, you could split it between 2 and have it with either more bread, rice or poppadoms.
1/2 stock cube
A large handful of lentils (give them a rinse to remove any bits that may be in there )
Tsp of garlic, or a large clove peeled and finely diced
Tsp of ginger, or a 2cm thumb peeled and finely diced
1/2 dried chilli or a 1/2 tsp of chilli powder
2 cardamon pods, opened slightly
Tsp of cumin seeds
Tsp of garam masala
1/2 tsp of dried hot chilli
1/2 tsp of turmeric
Salt and Pepper
Dice the onion quite finely, about the same size as the lentils and fry in a little oil (I used olive) on a medium heat, as we don’t want to burn the onion, until it is transparent.
Add the ginger and garlic and stir for 2 minutes
Pour in the spices, still stirring and keeping the temperature constant.
Add the lentils and a mug of water, you may need to add a little more towards the end but wait and see. Crumble the half a stock cube in and keep an eye on the mix, it should bubble away nicely for about 20 minutes or until the lentils have softened.
For the bread I made a very simple dough with approximately 8oz flour and a packet of dried yeast, I also added a teaspoon of sugar to speed the yeast up a little then enough water to cover, it was quite sloppy to start off with. After about 15 minutes I stirred it and added a little more flour to make it more dough like and left it again for another 15 minutes.
I cut off a portion and popped the rest in cling film in the fridge for another day. I kneaded the dough and added some sultanas that I had found in the back of the cupboard… they were fine.. I hope..
Not quite the right shape but close enough….
I popped it in to a nice hot pan with a small drizzle of oil and cooked it on both sides, very tasty accompaniment 🙂
Finally I checked the seasoning of the dahl, a little salt and pepper if needed and a few coriander leaves.
For such a simple dish, the flavours are amazing, well worth a try if you like spicy food.
If you try it please let me know,
Im off to sew stuff… photographs soon !
thank you for reading and have a wonderful rest of the day where ever you are,