Everyday recipes
Mixed dhal
INGREDIENTS
1 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 long red chilli, finely chopped
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
400g can diced tomatoes
1¼ cups vegetable stock
¼ cup yellow split peas, soaked 30 minutes, rinsed, drained
¼ cup red lentils, rinsed, drained
¼ cup green lentils, rinsed, drained
¼ cup chopped fresh coriander
pappadums, to serve
METHOD
- Heat oil in a large saucepan over high heat. Sauté onion, garlic, chilli and ginger for 3-4 minutes until onion is tender.
- Add the cumin, ground coriander and turmeric. Cook, stirring, for 1 minute.
- Mix in tomatoes, stock, split peas and lentils. Bring to the boil. Reduce heat and simmer, covered, about 30 minutes until dhal is tender.
- Stir half the fresh coriander through. Sprinkle with remaining coriander, to garnish. Serve with pappadums.
Top tipUse all lentils and add more chilli for extra bite, if preferred
