Spicy vegetable dhal with flat bread
|2.00||onions — chopped|
|4.00||garlic — cloves, crushed|
|4.00||green chilli — deseeded and chopped|
|5.00 ml||turmeric — ground|
|5.00 ml||chillies — powder, hot|
|15.00 ml||coriander — ground|
|15.00 ml||cumin — ground|
|10.00 ml||garam masala|
|300.00 g||lentils — red|
|1.20 Litres||stock — vegetable or chicken|
|200.00 g||vegetables — diced|
|15.00 ml||fresh ginger — grated|
|50.00 ml||sour cream|
|0.00||fresh coriander — chopped|
|0.00||flatbread — ro serve|
Heat 50 ml of the butter in a saucepan and sauté the onions until soft.
Add the garlic and the fresh chillies and sauté for two minutes.
Add all the dry spices except the garam masala.
Stir well, then add the lentils and stock. Bring to the boil, reduce the heat and simmer, uncovered, for
Add the vegetables and simmer for a further 20 minutes or until tender.
Add the fresh ginger and simmer for a further five minutes, then stir in the garam masala and the remaining butter.
Season to taste with salt and freshly ground black pepper.
Remove from the heat and spoon into serving bowls.
Drizzle each portion with sour cream and sprinkle with
Serve with flat bread.
Mix 250 g white bread flour and 250 g whole-wheat bread flour, 10 ml castor sugar and 5 ml cumin seeds.
Add 300 ml cold water.
Knead for 10 minutes by hand, or use the dough hook on a food processor.
set aside for 15 minutes in a warm place.
Divide into 10 balls of equal size, dust ith flour and roll out each one to form a thin disc.
Place on a baking
tray and prick all over with a fork. Bake at 180 degrees C for eight to 10 minutes until the surface starts to bubble.
Brush the flat breads with melted butter as soon as they come out of the oven.
Serve while still warm.