Name: Mixed dhal
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon ghee; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 1 1/2 tablespoon black mustard seeds; 1 long green chilli, chopped finely; 1 tablespoon each ground cumin and ground coriander; 2 teaspoon ground turmeric; 1/2 cup (100g) brown lentils; 1/3 cup (65g) red lentils; 1/3 cup (85g) yellow split peas; 1/3 cup (85g) green split peas; 410 gram canned crushed tomatoes; 2 cup (500ml) vegetable stock; 1 1/2 cup (375ml) water; 2/3 cup (160ml) coconut cream

Mixed dhal

There's nothing like a bowl of mixed dhal when you need a nourishing, easy and inexpensive meal that doesn't compromise on flavour.

Serves 4

Cook

1H 30M

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Ingredients

2 tablespoon ghee

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

1 1/2 tablespoon black mustard seeds

1 long green chilli, chopped finely

1 tablespoon each ground cumin and ground coriander

2 teaspoon ground turmeric

1/2 cup (100g) brown lentils

1/3 cup (65g) red lentils

1/3 cup (85g) yellow split peas

1/3 cup (85g) green split peas

410 gram canned crushed tomatoes

2 cup (500ml) vegetable stock

1 1/2 cup (375ml) water

2/3 cup (160ml) coconut cream

Method

1.Heat ghee in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add seeds, chilli and spices; cook, stirring, until fragrant.

2.Add lentils and peas to pan. Stir in undrained tomatoes, stock and the water; simmer, covered, stirring occasionally, about 1 hour or until lentils are tender.

3.Just before serving, add coconut cream; stir over low heat until curry is heated through.

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Ingredients

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