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Chic-fruit Dhal
Easy, spicy, creamy and delicious! |
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1 cup yellow lentils
1/2 cup red lentils
1 cup long grain rice (white or brown)
1 onion, finely diced.
1 garlic clove, finely chopped.
1 apple, finely diced
400g can chic peas in salted water (undrained)
70g pot low-fat apricot yoghurt
1 tspn ginger powder
1 tspn cinnamon
1 tspn paprika
3-4 heaped tbspn hot curry powder
2 vegetable boulion cubes
3 1/2 cups water
Salt&pepper to season
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Rapidly boil lentils together in a large pot with water, and leave to simmer for 45 minutes. Meanwhile, place a little oil in a large pot on a medium heat. When hot, add chopped onions and chopped garlic, and sautée until translutent and a strong fragerance is given off.
Add all seasonings: ginger, cinnamon, paprika, curry powder and salt & pepper to the onions and garlic - you may need to add some water by this point to prevent sticking. Wet rice to reduce starch by pouring boiling water in a sieve with the rice then add to the onions. Stir. Take the lentils off of the hob, and use the same method as the rice to reduce starch, and add to the onion and rice in the pot. Stir the mixture together - add water frequently to prevent sticking. Add can of chicpeas - dont not drain. Now add 3 1/2 cups of water to the mixture, along with two crumbled vegetable boulion cubes. Continue to stir. Put the hob on a high heat and bring the mixture to boil. Then, add the chopped apple and pot of yoghurt. Stir until mixture becomes a creamy yellow colour. Cover, and simmer for 35 minutes or until the water is reduced.
NOTE: The dhal thickens as it cools.
**MAKE IT SODIUM FREE!
Drain the chicpeas - instead add an extra cup of water, and dont add the salt!
**MAKE IT VEGAN FRIENDLY!
Don't add the yoghurt for an extra spicy lentil dahl..
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Preparation Time: 10 mins |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Tracy Ballantyne
United Kingdom |
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| This recipe has been viewed 3701 times. |
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