½ tsp Coriander
½ tsp Cumin
½ tsp Turmeric
1 Medium Onion (s) (sff)
1 lemon, zest & juice (ss) (sff)
1 Small cup of frozen peas (ss) ff)
1 tsp Madras curry powder
1 Tbsp. mustard seeds
5cm cube of ginger
6 medium sized tomatoes (s) (sff)
6 Cardamom seeds
100g White rice (ff)
100g Red lentils (s) (ff)
300mL Boiling water
400g Chickpea (s) (ff)
S & P
Small Quantity of parsley
In a food processor, reduce the onion, tomato & ginger to a puree, set aside.
Heat a frying pan, add the cardamom seeds & mustard seeds, heat until they “pop”, add the puree, cook for 5 mins then add the spices, lemon zest & juice, cook for 5 mins then add the lentils & the chickpeas with it’s liquid, add the water & bring to the boil then reduce to a simmer for 30 mins, if the water has all been absorbed then add extra. Season well. Leave covered for 5 mins before serving.
Cook the rice so that it’s ready at the same time as the Dahl.
Plate up & decorate with parsley.
Credit: Pete’s Recipe Book
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