RED LEN­TIL DHAL WITH CASHEW TOP­PING

PREP + COOK TIME 50 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Lifestyle Vegetarian -

1 ta­ble­spoon ghee (see tips)

1 large red onion (300g),

chopped finely

4 cloves gar­lic, chopped finely

20g piece fresh gin­ger, chopped finely 10g piece fresh turmeric, grated

(see tips)

2 tea­spoons garam masala

1 cup (200g) dry red lentils

2 medium toma­toes (300g), chopped 2 fresh long green chill­ies,

sliced thinly

1 litre (4 cups) wa­ter

750g cau­li­flower, cut into flo­rets 1 medium parsnip (250g),

chopped finely

600g rain­bow chard,

cut into 3cm pieces

½ cup (140g) greek−style

nat­u­ral yo­ghurt

4 pap­pad­ums (8g)

CASHEW TOP­PING

1 ta­ble­spoon ghee

⅓ cup (50g) un­salted roasted cashews 2 tea­spoons mus­tard seeds

1 tea­spoon fen­nel seeds

¼ cup fresh curry leaves 1 Heat ghee in a large heavy−based saucepan over high heat, add onion, gar­lic and gin­ger; cook, stir­ring, for 4 min­utes or un­til onion is golden brown. Add turmeric and garam masala; cook, stir­ring, for 30 sec­onds or un­til fra­grant.

2 Add lentils, tomato, chilli and the wa­ter; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 15 min­utes or un­til ten­der.

3 Add cau­li­flower and parsnip; sim­mer, cov­ered, for 10 min­utes or un­til cau­li­flower is just ten­der. Sea­son. 4 Mean­while, make cashew top­ping. 5 Add chard to dhal; sim­mer, cov­ered, for 2 min­utes or un­til just wilted.

6 Top dhal with cashew top­ping and yo­ghurt. Serve with pap­pad­ums.

CASHEW TOP­PING

Heat ghee in a small fry­ing pan over medium heat, add nuts; cook, stir­ring, for 2 min­utes or un­til golden and toasted. Stir in seeds and curry leaves; cook, stir­ring, for 1 minute or un­til leaves are crisp.

“Fresh curry leaves add a spicy cit­rus flavour to our de­li­cious mod­ern dhal. Buy them at In­dian food stores or green­gro­cers. Store in a re­seal­able plas­tic bag in the frdige for a week, or freeze for 3 months.” Frances Ab­dal­laoui, Food Di­rec­tor, The Aus­tralian Women’s Weekly

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