Dhal Recipe

Shopping list:

• 1 x 400g can red kidney beans (drained)

• 375g red lentils

• 200g brown lentils

• 2.5 litres vegetable stock (10 cups)

• 3 tablespoons tomato paste

• 5cm piece of ginger (finely chopped)

• 5 garlic cloves (finely chopped)

• 1 medium onion (finely diced)

• 2 tablespoons olive oil

• 1 long green chilli split lengthwise

• Fresh coriander

• Lemons

• Plain yoghurt - if needed to adjust the "HOT" taste

 

Method:

• Heat oil in a saucepan over medium heat, add onion, garlic and ginger

• Fry until onion is translucent (stirring often –about 6 minutes)

• Stir in chilli and spice blend. Cook 1 minute

• Stir constantly while adding stock, beans and lentils

• Bring to the boil, turn heat to low, cover and simmer for about 20 minutes until lentils are very tender

• Stir in tomato paste and cook about 4 minutes (Optional)

• Add salt to taste

• Add water if desired

• Serve with plain rice or Roti, squeeze of lemon and dollop of yoghurt

• Garnish with fresh coriander

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Serves 4 – 6