Vegetable Dhal

Cook Time
35 Minutes
Ingredients
14
Servings
4
Vegetable Dhal
Ingredients
  • 2 tablespoons oil

  • 175 gram (6 ounce) onion, chopped

  • 1 teaspoon Garlic Granules

  • ½ teaspoon Ground Cumin

  • ¼ teaspoon Cayenne Chilli Pepper

  • 1 small aubergine, cubed

  • 100 gram (4 ounce) red split lentils

  • 700 millilitre (1¼ pint) chicken stock

  • 1 teaspoon Sea Salt

  • 1 teaspoon tomato purée

  • 225 gram (8 ounce) potato, cubed

  • 1 small cauliflower, cut into florets

  • 1 teaspoon Turmeric Powder

  • 2 teaspoon Garam Masala Powder

Key Products
Garlic Granules

Product Information

£ 1.90/unit,47g
Ground Cumin

Product Information

£ 1.70/unit,28g
Cayenne Chilli Pepper

Product Information

£ 1.69/unit,26g
Turmeric Powder

Product Information

£ 1.75/unit,37g
Garam Masala Powder

Product Information

£ 2.00/unit,30g

Instructions

  • 1 Serve with rice and poppadums.
  • 2 Heat the oil in a large frying pan. Add the onion, Garlic Granules, Cumin and Cayenne Chilli Pepper and cook gently for 1 minute. Stir in the aubergine, lentils, stock, Salt and tomato purée, cover and simmer for 30 minutes.
  • 3 Meanwhile, place the potatoes and cauliflower in seperate pans of boiling water. Add ½ tsp Turmeric to each pan, cover and simmer for 8-10 minutes or until just soft.
  • 4 When the aubergine and lentil mixture is ready, stir in the Garam Masala and drained vegetables.
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