I have shared a similar post before, however this time there are a few small and yet significant changes!
Homegrown tastes best and is simply better for you, I am yet to taste something homegrown that does not surpass the shop bought version in every way and this Dahl Stuffed Marrow is no exception.
The following were grown in either our garden or allotment:
- Red Hot Chilli Pepper (a small tip)
- Garlic (3 cloves)
The following are shop bought:
- Can of chopped tomatoes
- Fresh turmeric root (1 inch)
- Fresh ginger root (1 inch)
- Dahl lentils (1 cup)
- Mushrooms (as many as you like)
- Garam Masala (1tsp)
- Sea salt (3tsp)
- Red onion (1)
- Koftas (2)
- Lemon (1/2)
- Olive oil (1/2tsp)
- Coconut oil 2-3 tsp
With dhal I always cook 1 cup lentils to 3 cups water, get that going in a pan, bring to the boil and simmer until soft. Whilst that’s happening get your blender and add the canned tomatoes, ginger, turmeric, garam masala, sea salt, lemon, olive oil and chilli, whizz them up until smooth. In another pan heat up water (splash) mixed with coconut oil and cook up your garlic and onions, once they’ve started to sweat so to speak add the mushrooms and koftas (cut them up into any sized pieces). By now the Dahl should be cooked so add the other ingredients to the pot, I usually clean up the pans at this point leaving the one pot with the mix in on a low heat. Once everything is cleaned I grab my Marrow half it then quarter it, scoup out the seeds and place on a baking tray (bear in mind your mix will probably fall out over the edges). Add your mix to your marrows and pop them in the oven, crank up the heat according to how quickly or slowly you want to cook your dish and happy days, if like me you find you have extra Dahl left over then no problem eat on its own as a starter it tastes great. Enjoy.
I am growing tomatoes and onions, I also have turmeric root growing so some day soon I should be able to make this dish with even more home grown produce, which is exciting 😀.