DHAL WITH MINT RAITA

Women's Weekly (Malaysia) - - LIVING -

Prep 10 mins | Cook 30 mins | Serves 4

1 tbsp veg­etable oil

2 cloves gar­lic, crushed

1cm knob gin­ger, peeled, grated 1 tsp cumin seeds

1 tsp mus­tard seeds

2 dried bay leaves

½ tsp chilli pow­der

4 cups wa­ter

1 cup red lentils, rinsed

1 tsp turmeric

½ head cauliower, in small orets 400g can diced toma­toes Cha­p­atti, to serve

MINI RAITA

1 cup nat­u­ral yo­ghurt

2 tb­sps mint, nely chopped

1 tbsp lime juice

1 green chilli, seeded, nely chopped 1 small clove gar­lic, crushed

1. In a large saucepan, heat oil on medium. Saute gar­lic, gin­ger, seeds, bay leaves and chilli pow­der, about 2-3 mins, un­til well toasted.

2. Add wa­ter, lentils and turmeric. Bring to a boil. Cook for 15 mins un­til lentils soften.

3. MINT RAITA In a bowl, com­bine all the in­gre­di­ents. Sea­son to taste and mix well. Chill un­til ready to serve.

4. Add cauli‚ower and toma­toes to len­til mix­ture. Bring to a sim­mer for 8-10 mins un­til the cauli‚ower is ten­der. Sea­son to taste. Serve dhal with raita and cha­p­atti.

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