Name: Mixed dhal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 2 clove garlic, crushed; 1 long red chilli, finely chopped; 2 teaspoon grated fresh ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 400 gram can diced tomatoes; 1 1/4 cup vegetable stock; 1/4 cup yellow split peas, soaked 30 minutes, rinsed, drained; 1/4 cup red lentils, rinsed, drained; 1/4 cup green lentils, rinsed, drained; 1/4 cup chopped fresh coriander; pappadums, to serve

Ingredients

1 tablespoon vegetable oil

1 onion, chopped

2 clove garlic, crushed

1 long red chilli, finely chopped

2 teaspoon grated fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

400 gram can diced tomatoes

1 1/4 cup vegetable stock

1/4 cup yellow split peas, soaked 30 minutes, rinsed, drained

1/4 cup red lentils, rinsed, drained

1/4 cup green lentils, rinsed, drained

1/4 cup chopped fresh coriander

pappadums, to serve

Method

1.Heat oil in a large saucepan over high heat. Saute onion, garlic, chilli and ginger for 3-4 minutes until onion is tender.

2.Add the cumin, ground coriander and turmeric. Cook, stirring, for 1 minute.

3.Mix in tomatoes, stock, split peas and lentils. Bring to the boil. Reduce heat and simmer, covered, about 30 minutes until dhal is tender.

4.Stir half the fresh coriander through. Sprinkle with remaining coriander, to garnish. Serve with pappadums.

Use all lentils and add more chilli for extra bite, if preferred.
Note

Woman's Weekly Food

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Ingredients

Method

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