Using pantry basics, you can feed a family of four for less than the cost of a takeaway coffee.
When cookbook author Catie Gett posted her “not so dal” recipe on Instagram, she woke up to an unexpected endorsement from Jennifer Garner. The video racked up nearly 3 million views, sending Gett’s notifications into overdrive.
Soon after, Dawn French slid into her DMs asking for her umami bread recipe, baking the cheese, onion and soy sauce loaf within the hour and calling it “utter yum”. For more than a decade, Gett ran The Staple Store in Melbourne’s Ripponlea, building a following for its focus on whole foods and sustainability.
But after experiencing life below the poverty line, she realised the health food industry had become unintentionally exclusionary, treating wellness as a luxury rather than a right. The dhal, a lentil-and-spice mix sold in jars, was a store favourite. You can recreate the hearty meal in 25 minutes by adding a can of tomatoes to your premixed dry ingredients. It costs just $3 for four servings, or $4.10 with optional coconut cream.
For years, Not So Dal was one of my most beloved products. I called it “Not So Dal” because it isn’t a traditional recipe. Authentic dal involves soaking lentils, tempering spices in ghee or oil .
Bring to a boil, then reduce the heat to low. Simmer uncovered for 35 minutes, stirring occasionally, until the lentils have broken down into a creamy, porridge-like consistency. The lentils are done when there are no gritty or hard centres remaining – the best way to test this is to taste them. If you prefer a soup-like consistency, gradually stir in boiling water .
To thicken, simply simmer for a few minutes longer. For years, Firebrand has been a local landmark in Ripponlea. One of Melbourne’s original sourdough bakeries, it is home to one of the city’s oldest starters. Dave, the owner, is a local legend, and he makes onion and cheddar sourdough scrolls we used to line up for every weekend.
One day, Dave shared the magic ingredient: soy sauce. When I developed this recipe, I thought of all the customers and mates I made on that street during the 12 beautiful years we were there. Even though The Staple Store has since closed its doors, this bread tastes just like those days – when customers would pop in and ask, “Do you want anything from Firebrand? ”Preheat the oven to 160C fan-forced .
Line a medium cake tin with baking paper. Add the soy sauce and ½ cup water, cooking until most of the liquid has evaporated. Set aside to cool for 5 minutes. In a large bowl, combine the water and vinegar.
Add the sifted flour and mix into a soft, slightly wet dough – it’s normal for this to be wetter than a typical bread batter. Fold the cooled onion mixture through the dough along with most of the cheese . Transfer the dough to the prepared tin and smooth the top.
Scatter the remaining cheese over and bake for 45-55 minutes, or until the bread springs back when touched and a skewer comes out with moist crumbs.
Vegetarian Budget Comfort Food
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The $3 dhal that won over Jennifer Garner – and how to cook it in 25 minutesUsing pantry basics, you can feed a family of four for less than the cost of a takeaway coffee.
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The $3 dhal that won over Jennifer Garner – and how to cook it in 25 minutesUsing pantry basics, you can feed a family of four for less than the cost of a takeaway coffee.
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