Mixed vegetable dahl
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.