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Abbrevations: tsp = teaspoon tbl = tablespoon
R17
SPICY MIXED DAHL
Serves 8
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.
Vegetarian continued