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Dhal-stuffed paratha with raita
PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4
60g ghee (clarified butter), melted,
or ¼ cup (60ml) vegetable oil
1 teaspoon garam masala
2 teaspoons ground ginger
½ teaspoon ground coriander
1 clove garlic, crushed
1 long green chilli, chopped finely
1 sprig coriander, leaves and stem chopped,
root chopped finely
400g can brown lentils, drained, rinsed
½ cup (60g) frozen peas
2½ cups (375g) atta or wholemeal plain flour
mint leaves and extra coriander leaves (optional), to serve
CUCUMBER RAITA
200g Greek yoghurt
1 tablespoon lemon juice
1 tablespoon finely chopped mint
¼ Lebanese cucumber (35g), seeded, chopped finely
½ teaspoon ground cumin
salt, to taste
1 Heat 20g of the ghee in a large saucepan over medium heat; cook spices and garlic for 1 minute or until fragrant. Stir in chilli and coriander root, then lentils and 1 cup (250ml) water; bring to the boil. Reduce heat; simmer for 15 minutes or until lentils have broken down and absorbed the water.
2 Add peas to pan; cook for 2 minutes or until heated through. Stir in coriander leaves and stem. Season to taste. Remove from heat. Refrigerate until cooled.
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Denne historien er fra Issue 91-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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