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Vegetable Dhal
Ingredients
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2 tablespoons oil
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175 gram (6 ounce) onion, chopped
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1 teaspoon Garlic Granules
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½ teaspoon Ground Cumin
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¼ teaspoon Cayenne Chilli Pepper
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1 small aubergine, cubed
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100 gram (4 ounce) red split lentils
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700 millilitre (1¼ pint) chicken stock
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1 teaspoon Sea Salt
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1 teaspoon tomato purée
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225 gram (8 ounce) potato, cubed
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1 small cauliflower, cut into florets
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1 teaspoon Turmeric Powder
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2 teaspoon Garam Masala Powder
Key Products
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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