Red lentil dhal

Red lentil dhal

Tags

Vegan
Indian

Cook

Ingredients

  • 1 tsp brown mustard seeds
  • 1 tsp nigella seeds
  • 1 large onion
  • 6 cloves garlic
  • 2 red chillies
  • 1 tbsp ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 ½ tsp garam masala
  • ½ tsp ground turmeric
  • Tin of chopped tomatoes
  • Tin of coconut milk
  • 250 g red lentils
  • 2 cups vegetable stock
  • Juice of ½ lemon
  • 1 medium cauliflower
  • 1 medium butternut squash
  • 2 tsp curry powder
  • 1 tsp cumin seeds
  • Rice
  • Naan

Steps

  1. Preheat the oven to 200°C.
  2. Toss the cauliflower and butternut squash with the olive oil, curry powder and cumin seeds.
  3. Spread out on a tray and roast for 30-40 minutes, turning halfway through cooking.
  4. Cook the rice.
  5. Cook mustard and nigella seeds in oil.
  6. Add the onion and cook gently, stirring regularly.
  7. Add garlic, chilli, ginger, cumin, coriander, garam masala and turmeric.
  8. Then stir in the tomatoes, coconut milk, lentils and stock.
  9. Bring to a gentle simmer and cook for 20-30 mins, occasionally stirring.
  10. Season generously with salt and stir in the lemon juice.
  11. Cook the rice.