Chana dhal with yoghurt
PREP+COOK TIME 30 MINUTES SERVES 4
- 1 tablespoon vegetable oil
- 1 large onion (200g), sliced thinly
- 1½ teaspoons finely grated fresh ginger
- 2 teaspoons brown sugar
- 1/3 cup (75g) korma curry paste
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 400g can diced tomatoes
- 250g cherry tomatoes
- 1 cup (250ml) water
- 1 cup (250ml) coconut milk
- 400g can brown lentils, drained, rinsed
- 400g can chickpeas, drained, rinsed
- 2/3 cup (190g) Greek-style yoghurt
- 2 tablespoons fresh coriander leaves
1 Heat oil in a large saucepan over medium heat; cook onion, ginger and sugar, stirring, for 8 minutes or until soft. Add paste and spices; cook, stirring, until fragrant.
2 Add canned tomatoes, cherry tomatoes, the water, coconut milk, lentils and chickpeas to pan; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until mixture has thickened slightly.
3 Serve dhal topped with yoghurt and coriander leaves.
Test Kitchen notes
Should you be lucky enough to have leftovers, this comforting vegetarian recipe makes the perfect transportable work lunch. Or make a double batch and freeze it. Freeze individual portions of dhal in airtight containers for up to 1 month. Thaw the dhal overnight in the fridge. If taking the dhal to work, reheat thawed dhal in the microwave.
SERVING SUGGESTION Serve with warm roti bread.
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Denne historien er fra Issue 85-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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