Spicy vegetable dhal

Ideas
4 servings Prep: 5 mins, Cooking: 40 mins
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Pulses

By Food24 November 03 2009
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Ingredients (12)

30.00 ml butter
15.00 ml sunflower oil
30.00 ml fresh ginger — grated
15.00 ml garlic — cloves, crushed
1.00 onion — sliced in half moons
10.00 ml cumin — ground
2.00 cloves — ground
1.00 ground tumeric — pinch
1.00 Litres stock — vegetable
4.00 Roma tomatoes — seeded and diced
125.00 ml fresh Italian parsley — chopped
250.00 ml lentils
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Method:

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.



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