Name: Dhal with vegetables
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 teaspoon vegetable oil; 2 centimetre piece fresh ginger (10g), grated; 4 centimetre piece fresh turmeric (20g), grated; 1 clove garlic, crushed; 1/2 cup (100g) yellow split peas; 1 carrot (70g), chopped coarsely; 2 cup (500ml) water; 1 zucchini (90g), chopped coarsely; 1 tablespoon finely chopped fresh coriander; 1 centimetre piece fresh ginger (5g), grated; 1 tablespoon fresh lime juice; 2 tablespoon sheep milk yoghurt

Ingredients

1 teaspoon vegetable oil

2 centimetre piece fresh ginger (10g), grated

4 centimetre piece fresh turmeric (20g), grated

1 clove garlic, crushed

1/2 cup (100g) yellow split peas

1 carrot (70g), chopped coarsely

2 cup (500ml) water

1 zucchini (90g), chopped coarsely

1 tablespoon finely chopped fresh coriander

1 centimetre piece fresh ginger (5g), grated

1 tablespoon fresh lime juice

2 tablespoon sheep milk yoghurt

Method

1.Heat oil in medium saucepan; cook ginger, turmeric and garlic, stirring, until fragrant. Add peas, carrot and the water; bring to a boil. Reduce heat; simmer, covered, about 25 minutes or until peas are almost tender. Add zucchini; cook, covered, about 5 minutes or until zucchini is just tender.

2.Meanwhile, combine ingredients for ginger yoghurt in small bowl.

3.Serve dhal with ginger yoghurt.

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Ingredients

Method

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