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Dhal with Hogweed Shoots
Dhal with Hogweed Shoots is a modern British recipe for a classic wild food curry of red lentils and tomatoes in with spices finished with common hogweed shoots, lime juice and common hogweed seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Dhal with Hogweed Shoots.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurryWild FoodSpice RecipesBritish Recipes
Because of verge trimming, it's really hard to get nice hogweed shoots around where I live. But I recently discovered a wild copse nearby and there the hogweed grow undisturbed. So, after years of searching I now have a glut of hogweed. So I've been adjusting some of my Indian curry(ish) recipe to make the most of this wild springtime green.
Ingredients:
150g (1 cup) red lentils
750ml (3 cups) water
2 ripe tomatoes
1 finger chilli, finely chopped
1 tbsp sunflower oil
1 onion, sliced
2 garlic cloves, sliced
½ tsp cumin seeds
½ tsp fenugreek seeds
½ tsp mustard seeds
1 tsp tumeric
1 bay leaf
1 tsp common hogweed seeds, chopped
juice of 1 lime or 1/3-1/2 lemon
salt and freshly-ground black pepper to taste
4-6 small common hogweed shoots
Method:
Place the lentils is a sive then rinse well under cold, running water. Tip into a medium-sized saucepan and add the water. Bring to a boil, reduce to a simmer then cook, covered for about 10 minutes or until just soft.
In the meantime, bring a small pan of water to a boil. Score the skin of the tomatoes with a cross along the bottom using a sharp knife. Place in the boiling water an blanch for 1 minute. Remove with a slotted spoon and immediately transfer to a bowl of cold water. Once cold use a knife to cut out the tough stem end (discard this). Peel the tomatoes then chop coarsely. Cut the hogweed into 5cm lengths.
Place a pan over medium heat. Once hot add the oil and use to fry the onions for about 3 minutes, until soft then add to the garlic and chilli and cook for 1 minute more. Scatter over the cumin, fenugreek, mustard seeds and common hogweed seeds. Stir to combine and cook for 2-3 minutes more. At this point scatter over the turmeric and nestle in the bay leaf.
Take off the heat and stir into the lentils. Stir in the lime juice, hogseed shoots and tomatoes then season to taste with salt and black pepper. Cook for 10 minutes more, or until the hogweed is tender.
Adjust the seasonings and serve accompanied by rice and battered hogweed.
