Vegetable Dhal

Number of Portions
Vegetable Dhal


- 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


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.

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