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Vegetable Dhal

Number of Portions
Vegetable Dhal

Ingredients:

- 5 tbsp oil
- 400 grams onions, chopped
- 2 tsp Garlic Granules
- 1 tsp Ground Cumin
- 1/2 Cayenne Pepper
- 2 medium aubergines, cubed
- 250 grams red split lentils
- 1.7 lt chicken stock
- 2 tsp Sea Salt
- 2 tsp tomato purée
- 560 grams potatoes, cubed
- 2 medium cauliflowers, cut into florets
- 2 tsp Ground Turmeric
- 5 tsp Garam Masala

Method:

Heat the oil in a large frying pan. Add the onions, Schwartz Garlic Granules, Cumin and Cayenne Pepper and cook gently for 1 minute. Stir in the aubergines, lentils, stock, salt and tomato purée, cover and simmer for 30 minutes.

Meanwhile, place the potatoes and cauliflowers in seperate pans of boiling water. Add 1 teaspoon of Schwartz Ground Turmeric to each pan, cover and simmer for 8-10 minutes or until just soft.

When the aubergine and lentil mixture is ready, stir in Schwartz Garam Masala and drained vegetables. Serve with rice and poppadums.

Products used in this recipe: