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R17
Vegetarian
continued
Spicy mixed dahl
1 cup/200g yellow split peas
1 cup/200g red lentils
1 cup/200g brown lentils
4 cups vegetable stock
2 tablespoons oil
1
1
⁄
2
tablespoons black mustard seeds
2 teaspoons brown mustard seeds
2 large onions, sliced
8 garlic cloves, crushed
2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
1
1
⁄
2
tablespoons ground coriander seeds
2 teaspoons ground turmeric
4 small red chillies, chopped
1 x 750ml Italian-style tomato cooking sauce
2 teaspoons cracked black pepper
2
⁄
3
cup cream
1
⁄
3
cup fresh coriander, finely chopped
1. Place yellow split peas, red and brown lentils, and
stock into removable crockery bowl. Cover with lid
and cook on High 1-1
1
⁄
2
hours or until just tender.
2.
Melt ghee in a deep pan. Add black and brown
mustard seeds and cook over low heat until they
start to pop. Add onions, garlic and ginger, cook
over medium heat until onion is light golden brown.
3. Stir in cumin, coriander, turmeric, and chillies.
Cook for 1 minute. Add tomatoes, tomato puree,
and pepper, stir and cook until just warmed.
4. Pour tomato mixture over lentils in the removable
crockery bowl. Cover with lid and cook on Low
8-9 hours or High 4-5 hours.
5. Stir in cream
1
⁄
2
hour before end of cooking.
Replace lid and continue cooking.
6. Spoon into serving bowls, top with coriander.
Serve hot accompanied with steamed brown rice and
Cucumber raita.
Chick pea curry
1 cups/200g dried chick peas
4 cups vegetable stock
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 teaspoons freshly grated ginger
4 garlic cloves, crushed
3 teaspoons garam masala
3 teaspoons ground cumin
3 teaspoons ground coriander
3 teaspoons sweet paprika
1
⁄
2
teaspoon chilli powder
1 teaspoon ground turmeric
2 teaspoons yellow mustard seeds
2 teaspoons salt
1 x 750ml Italian-style tomato cooking sauce
1
⁄
2
cup coconut cream
1. Place chick peas and stock into the removable
crockery bowl. Cover with lid and cook on High
2 hours or until tender.
2. Heat oil in a non-stick pan. Add onion and cook
over medium heat until golden brown. Add ginger,
garlic, garam masala, cumin, coriander, paprika,
chilli powder, turmeric, mustard seeds and salt,
cook for 1 minute. Stir tomato puree and coconut
cream into onion mixture, cook until just warmed.
3. Pour combined mixture over the chick peas in the
removable crockery bowl. Cover with lid and cook
on Low 6-7 hours or High 2-3 hours.
Serve hot accompanied with stir-fried mixed vegetables.
6-88
R16
Accompaniments
Cucumber raita
2 Lebanese cucumbers, peeled and finely chopped
250ml plain yoghurt
1 teaspoon cumin
1 teaspoon grated fresh ginger
Salt and pepper, if desired
1. Combine all ingredients.
Serve chilled.