MIXED VEGETABLE DAHL
Serves 4
2 Onions, chopped
2 Tbsp Oil
2 Tbsp Fresh ginger, grated
2 cloves Crushed garlic
3 tsp Coriander
3 tsp Cumin
1 tsp Turmeric
1 cup Lentils
1 Tbsp Black mustard seeds
1 cup Green split peas
3 cups Vegetables, eg mushrooms, beans, courgettes, peppers
420 g Chickpeas, (1 can)
400 g Chopped tomatoes, (can)
2 cups Vegetable stock
1 cup Coconut cream
½ cup Coriander, chopped + add to shopping list
1. In a heavy-based saucepan heat the oil to a medium heat and fry the onions and garlic until soft.
2. Add the ginger, mustard seeds, cumin, coriander and turmeric, and fry for 1-2 minutes until fragrant.
3. Add the lentils, split peas, vegetables, tomatoes and stock. Simmer for 30 minutes or until the pulses are just soft (al dente).
4. Add the chickpeas, coconut cream and coriander and heat through. Serve garnished with extra coriander, and with roti or naan bread.
