LENTIL DHAL WITH HERB YOGHURT AND CHILLI-AND-ONION SAMBAL

Lentils are affordable, filling, easy to prepare and an excellent source of protein. This flavoursome dhal is a feast fit for royalty. SERVES 4-6 PREPARATION: 10 MIN SOAKING: 30 MIN COOKING: 35-40 MIN 500ml (2c) red lentils 15ml (1T) oil 1 onion, chopped 4 garlic cloves, crushed 2cm ginger, grated 3-4 chillies, sliced 1 cinnamon stick 5ml (1t) each ground cumin, coriander and turmeric 5-10ml (1-2t) garam masala 15ml (1T) roast masala 250ml (1c) vegetable stock 250ml (1c) water 1 bunch spinach, stems removed and chopped 60ml (¼c) full-cream plain yoghurt salt YOGHURT 125ml (½c) full-cream plain yoghurt handful fresh coriander, chopped 1 garlic clove, crushed pinch of ground cumin salt SAMBAL 1 onion, chopped 1 large tomato, chopped 1 chilli, chopped 30ml (2T) white wine vinegar 5ml (1t) sugar TO FINISH

fresh coriander (optional) 1 Soak the lentils in water

for at least 30 minutes. 2 Heat the oil in a deep saucepan and fry the onions until fragrant. Add the garlic, ginger, chilli and cinnamon and stir-fry over low heat for 5 minutes. 3 Add the spices and stirfry for another minute. 4 Drain the lentils and add the onion mixture along with the vegetable stock. Add the water and bring to the boil. Leave to simmer for about 20 minutes or until the lentils are soft – if the dhal boils dry too quickly, add a little more water. 5 Add the spinach and simmer until wilted. Stir in the yoghurt and season with salt. 6 Yoghurt Mix all the ingredients well and season with salt. 7 Sambal Mix all the

ingredients. 8 To finish Serve the dhal hot with the yoghurt, sambal and extra fresh coriander (if using).

TIP

To bulk up the dhal add potato or sweet potato cubes.