Spicy vegetable dhal

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 12
Servings 4
Time 5 min

Ingredients

  • 30
    ml
    butter
  • 15
    ml
    sunflower oil
  • 30
    ml
    fresh ginger, grated
  • 15
    ml
    crushed garlic
  • 1
    onion, halved and slivered
  • 10
    ml
    ground cumin
  • 2
    pinches ground cloves
  • 1
    pinch ground turmeric
  • 1
    Litres
    vegetable stock
  • 4
    plum tomatoes, seeded and diced
  • 125
    ml
    chopped flat-leaf parsley
  • 250
    ml
    lentils
 

Method

40 min
 
Rinse lentils in a colander and discard any stones. Heat butter and oil in a large, heavy-based pan over low heat. Add ginger, garlic and onion and cook for about 10 minutes, until onion is soft. Add the cumin, cloves and turmeric and cook, stirring well, for another 2 minutes. Stir in lentils and add hot stock. Bring to the boil and simmer, uncovered, for about 10 minutes, until lentils are just tender. Skim if necessary during cooking and stir occasionally. Stir in tomato and parsley. Continue cooking and stirring for a further 15 minutes. Season with salt and pepper and serve hot or at room temperature, with chicken. Dhal will keep refrigerated for 3 days. Serves 4.
 

Read more on: pulses
 

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