DHAL WITH MINT RAITA
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 cauliower, in small orets 400g can diced tomatoes Chapatti, to serve
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 cauliower and tomatoes to lentil mixture. Bring to a simmer for 8-10 mins until the cauliower is tender. Season to taste. Serve dhal with raita and chapatti.