RED LENTIL DHAL WITH CASHEW TOPPING

PREP + COOK TIME 50 MINUTES SERVES 4

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