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  • Writer's pictureGreens and Beans

(B)ig (F)at (D)ahl

To celebrate the 4 month anniversary of Greens + Beans we've leaked one of Roald Dahl's unpublished novels: The BFD.

Filling, moreish, and brown.

Food engineer: Jed Coiley

No idea why this is presented like a yin-yang

*Feeds 2-3. Cook up in 45 mins. £1.25 a portion*


· 200 g dry red split-pea lentils.

· 1 large onion.

· 2 cloves garlic.

· Thumb sized knob of fresh ginger.

· Cauliflower.

· Tin coconut milk.

· 1 stock cube.

· 2 tbsp ground cumin.

· 1 tbsp garam masala.

· 1 tsp ground coriander.

· 1 tsp turmeric.

· Salt and pepper.


1) Heat oil on low in a large sided pan and then add the onion, let it sweat for a few mins before adding the garlic and ginger.

2) Cook these together until the onion is translucent. Then add the spices and give a good stir allowing the flavours to be released.

3) Next add the lentils and give everything a thorough stir so all the lentils are coated in the spicy goodness, toasting the lentils like this before adding liquid gives them a lovely flavour.

4) Now, add the stock and coconut milk. Ensure there's enough liquid so that the hard lentils are swimming around. Add the cauliflower florets.

5) Leave on a very low heat with the lid on for about 20 mins. Stirring every few mins and making sure to scrape along the bottom of the pan to prevent stickage. If it is sticking or thickening too quickly and the lentils aren't looking crumbly and cooked - add more water.

6) Keep cooking until it forms a pasty, soup-like consistency.

7) At this point you can add a tin of chickpeas or some spinach if desired.

Top tip: Cook the onions looowwww and sloooowwww.

Level-it up: Get yourself to a big shop, find some frozen parathas, fry them up, dip them in this dahl. BFFD.

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