Recipe Rhubarb Dhal

Once your rhubarb plant has established itself, you'll probably find that it grows rampantly. For this reason, I'm always on the lookout for hearty main dishes featuring rhubarb, ones that can be a meal on their own, rather than just a compote—delicious as they are! The idea of ​​incorporating it into a dhal might seem unusual. Yet, this is just an adapted version of the raw green mango dhal popular in India, where a sour, premature stage of the fruit grows in abundance. The rhubarb's acidity is by no means overpowering here. As the rhubarb melts during the long cooking process, it provides a sharper backdrop to the earthy lentils, resulting in a substantial dish that is both warming and refreshing.

INGRÉDIENTS

1. 4 tablespoons coconut oil
2. 2 onions, peeled and chopped (save the skin for dyeing)
3. 4 garlic cloves, peeled and finely chopped
4. 5cm piece fresh ginger, peeled and finely chopped
5. 1 red chili, deseeded and finely chopped
6. 1 1/2 teaspoons cumin seeds, crushed
7. 1 teaspoon coriander seeds, crushed
8. 2 teaspoons sweet paprika
9. 1 1/2 teaspoons ground turmeric
10. 1 1/2 teaspoons 1 tsp khmeli suneli spice mix
11. 1 small butternut squash, peeled and cut into 2 cm/¾ in pieces
12. 250 g rhubarb, trimmed and cut into 5 cm pieces (save the leaves and golden edge of the crown for dyeing)
13. 2 red bell peppers, deseeded and diced
14. 1 can chopped tomatoes (400 g/14 oz)
15. 300 g/10 oz/1¾ cups red lentils
16. 1.25 litres/2 pints/5 cups vegetable stock or water
17. 1 tbsp chutney (I use mango)
18. 4 tbsp date molasses
19. 2 tbsp sea salt flakes, plus extra for seasoning Season with
20. Freshly ground black pepper
21. Chopped coriander, to serve
22. For the turmeric rice
23. 1 tsp coconut oil
24. 200 g/7 oz/1 cup brown rice
25. 1 tsp ground turmeric
26. ½ tsp sea salt flakes
27. For the tahini dressing
28. 60 g/2 oz/¼ cup raw tahini
29. Juice of ½ lime
30. Pinch of ground cumin

PRÉPARATION

1. Melt the oil in a large saucepan over medium-high heat. Reduce the heat, add the onions, and cook for 5-7 minutes, until translucent. Stir in the garlic and cook for another minute before adding the ginger, chili, and spices. Cook and stir for another minute until the onion and garlic mixture is coated and fragrant. Add the butternut squash, rhubarb, and peppers and cook for 10 minutes. As the vegetables cook, they will begin to release their liquid, but add a little water if they start to stick to the bottom of the pan. Add the tomatoes and lentils and mix well. Then add the stock, chutney, molasses, salt, and season with pepper. Stir well, bring to a boil, then simmer for about 40 to 50 minutes, until the dhal has thickened to your liking. Meanwhile, prepare the rice and dressing. To make the rice, melt the oil in a medium frying pan over medium-high heat, then reduce the heat and add the rice, turmeric, and salt. Stir for 30 seconds until the rice is well coated, then add 500 ml/16 fl oz/2 cups of freshly boiled water. Bring to a boil, then cover and simmer for 30 minutes. Drain the rice and keep it covered in the pan. To make the dressing, combine the tahini with the lime juice in a small bowl. Gradually add water, 1 tablespoon at a time, and whisk until the dressing has a frothy, creamy consistency. Season with salt and pepper to taste and add a pinch of cumin. Serve the dhal with the rice, a spoonful of dressing, and a sprinkle of coriander. chopped.