Name: Dhal with naan bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup (100g) green lentils, rinsed, drained; 1/2 cup (100g) yellow split peas, rinsed, drained; 1 small bird's eye chilli, halved; 1 teaspoon ground turmeric; 1 tablespoon vegetable oil; 1 teaspoon black mustard seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon ground cardamom; 1 large tomato, chopped; 2 tablespoon cream; chopped coriander, naan bread, to serve

Dhal with naan bread

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1/2 cup (100g) green lentils, rinsed, drained

1/2 cup (100g) yellow split peas, rinsed, drained

1 small bird’s eye chilli, halved

1 teaspoon ground turmeric

1 tablespoon vegetable oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon ground cardamom

1 large tomato, chopped

2 tablespoon cream

chopped coriander, naan bread, to serve

Method

1.Place lentils, split peas and water to cover in a large bowl. Set aside to soak for 1 hour. Drain.

2.Fill a large saucepan with water, add lentils, split peas, chilli and turmeric and bring to boil. Cook on medium heat for 30-35 minutes, until lentils are soft. Drain, mash coarsely and return to pan.

3.Heat oil in a small frying pan on medium. Add mustard seeds, cumin seeds and cardamom. Cook for 30 seconds, until seeds begin to pop. Add to lentils and stir well.

4.Return lentils to a low heat. Add tomato and cream and simmer for 3 minutes, until heated through. Season, spoon into a serving bowl and top with coriander. Serve with naan bread.

Naan bread is available at most supermarkets. Simply reheat and serve.
Note

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