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Categories:
vegetable oil onion garlic long red chili pepper ginger ground cumin ground coriander turmeric tomatoes vegetable stock yellow split peas red lentils green lentils fresh cilantro
Viewed: 44 - Published at: 2 years agoIngredients
- 1 tbsp vegetable oil
- 1 None onion, chopped
- 2 cloves garlic, crushed
- 1 None long red chili pepper, finely chopped
- 2 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 1 1/2 cups vegetable stock
- 1/4 cup yellow split peas, soaked 30 mins, rinsed and drained
- 1/4 cup red lentils, rinsed and drained
- 1/4 cup green lentils, rinsed and drained
- 1/4 cup coarsely chopped fresh cilantro
- None None Pappadums, to serve
Method
- Heat oil in a large saucepan on high heat. Saute onion, garlic, chili pepper and ginger for 3-4 mins until onion is tender.
- Add cumin, ground coriander and turmeric. Cook, stirring, for 1 min.
- Mix in tomatoes, stock, split peas and lentils. Bring to a boil. Reduce heat to low; simmer, covered, about 30 mins until dhal is tender.
- Stir 2 tbsp of the cilantro. Sprinkle with remaining cilantro, to garnish. Serve with pappadums.
