Mixed veg­etable dahl

Isis Town and Country - - Life -

Serves 4


2 tbs oil, 2 medium onions, chopped, 2 cloves gar­lic, crushed, 2 tbsp grated gin­ger, 1 tbsp black mus­tard seeds 3 tsp cumin, 3 tsp co­rian­der, 1 tsp turmeric, 1 cup lentils, 1 cup split peas, 3 cups chopped veg­eta­bles, eg mush­rooms, beans, zuc­chi­nis, pep­pers 1x400g tin chopped toma­toes, 2 cups veg­etable stock, 1x420g tin chick­peas, 1 cup co­conut cream, ½ cup chopped co­rian­der


In a heavy-based saucepan heat the oil to a medium heat and fry the onions and gar­lic un­til soft. Add the gin­ger, mus­tard seeds, cumin, co­rian­der and turmeric, and fry for 1-2 min­utes un­til fra­grant. Add the lentils, split peas, veg­eta­bles, toma­toes and stock. Sim­mer for 30 min­utes or un­til the pulses are just soft (al dente). Add the chick­peas, co­conut cream and co­rian­der and heat through. Serve gar­nished with ex­tra co­rian­der, with roti or naan bread.

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