Vegetarian dhal

Top with the seed sprinkle and coriander leaves and serve with basmati rice on the side.
 
pulses,vegetarian,recipes

Recipe from: 31 August 2015
Preparation time: 20 min
Cooking time: 1h
 
 

Ingredients

 
  • 1/4
    cup
    butter
  • 2
    onions, finely chopped
  • 2
    heaped tbsp grated ginger
  • 2
    tsp
    ground coriander
  • 2
    tsp
    ground cumin
  • 10
    fresh curry leaves
  • 1
    cinnamon stick, broken into pieces
  • 2
    carrots, grated
  • 1
    cup
    brown lentils
  • 1/2
    cup
    currants
  • 2
    400g tins All Gold Indian-style tomatoes
  • sea salt
  • juice of 1 lemon
  • 1/2
    cup
    double cream
  • SEED SPRINKLE:
  • 1
    Tbs
    sunflower oil
  • 1
    tsp
    yellow mustard seeds
  • 1
    tsp
    coriander seeds
  • 1/4
    tsp
    crushed dried chilli
  • TO SERVE:
  • basmati rice
  • fresh coriander
Servings: Change Serving
 
 

Method

 
Heat butter in a heavy-based pot and fry onions, ginger, coriander, cumin, curry leaves and cinnamon until just starting to brown.
Add carrots and cook for 2 minutes.
Add lentils, currants, tomatoes and water to cover 2cm above the mixture. Cover and simmer for an hour or until lentils are soft. Season with salt and lemon juice to taste. Stir through ½ cup cream before serving.
Heat oil in a small frying pan and fry chilli and seeds until seeds start to ‘pop’ in the pan.

Text and image source: Fairlady

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Read more on: pulses  |  vegetarian  |  recipes
 

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