Texture for Dahl?

[Raera]

I have a dahl recipe we really enjoy but would like to add something to add crunch or texture. We Eat everything but prefer veggie for this.
I can only think of cauliflower. We are not nut fans. Any suggestions please?

A sprinkle of toasted flaked almonds? (ETA: just seen you're not but fans!)

Some chunks of spiced and roasted squash stirred through?

Toasted cashews. Whole chickpeas. Roasted butternut squash - OK, that's not crunchy but it adds a bit of variation. Roasted carrot has a bit more bite to it, though. Roast potatoes as the starch! Raw red onion. Sweetheart cabbage on the side is lovely.

We use these Crispy fried onions which are also excellent on top of egg fried veg noodles and salad and pretty much anything else. Not healthy but delicious.

Roast parsnip also lovely, while we're on the root veg.

Crispy fried onions, garlic and chilli

Cauliflower works well with dahl made from. Yellow split peas.

Kidney beans?

I just serve it with poppadoms for the crunch

Chickpeas
Kidney beans
Grated carrot
Roasted kale

Another vote for crispy fried onions.

I make a diced salad of celery, cucumber, tomato and shallots and then chuck it on top of the Dahl. So nice!

Roasted Cauliflower
Toasted seeds
Roasted kale
Roasted chickpeas
Fried tofu

These would all add crunch

Roasted chickpeas: delicious!

Lots of great ideas thanks!
I think we'll have roasted chickpeas today (I have some in the cupboard) and save the other ideas for another day

Do you mind sharing your dahl recipe please @Raera ?
No matter what I do mine always slightly disappoints.

@thistimelastweek
I got it from a friend's cookbook, so only have it handwritten.

Soften a large diced onion in a little oil in a large (pref non-stick) pan.
Add 3 cloves of grated garlic and 2cm grated fresh ginger.
Then add 3 tsp garam masala, 1 tsp turmeric, half tsp chilli powder then fry gently for 2 minutes.
Add 200g dried red lentils, 400ml can low fat coconut milk and about 400ml of veg stock.
Stir, bring to the boil and then simmer for 25 minutes.
When lentils are soft, stir in a good couple of handfuls of fresh spinach and serve.

That base recipe makes a very mild quite soupy dahl.
I tend to increase the spices and add less stock.
Enjoy!

Thank you!

I'm going to try that!

I made an Indian salad the other day that had Bombay mix added at the end for crunch. It was surprisingly good!

If you’re interested here is the one I make. My Indian friend gave me her recipe and it controversially has some rice in! We all love it.

Sweat a large onion and soften in big chunk of butter and a little oil. Add garlic, ginger, chopped chilli. Add teaspoon of turmeric. Add soaked drained red lentils (I soak them for 12-24 hours so they cook quicker) - 1 large mugful, stir well, add salt. Cover 2/3 with boiling water and cook for around 10 mins, stirring every now and then. Add half a mugful of washed rice, top up water so 2/3 covered. Cook 10 mins. Check liquid level and top up with boiling water as needed. Add tin of chopped tomatoes, a little more butter and a few tablespoons of garam masala. Check seasoning and add more salt or garam masala as needed. Add freshly chopped coriander.

That sounds good.

Thank you @RefreshingCandour .
I shall definitely give both recipes a go.

Add mustard seeds at the same time you're cooking the onions - they make a nice little 'pop' when you eat them. I've just finished a bowl of dahl for my lunch - complete with mustard seeds and cumin seeds - very nice!

Just before serving heat up some oil, add mustard seeds and thin carrot or parsnip slices (made with a veg peeler). I add fenugreek seeds too when I have some.