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World Table cookbook, ACP Books

Ingredients

  • 2 tablespoons ghee
  • 1 medium brown onion (150g), chopped finely
  • 2 cloves garlic, crushed
  • 4cm (1½-inch) piece fresh ginger (20g), grated
  • 1½ tablespoons black mustard seeds
  • 1 long green chilli, chopped finely
  • 1 tablespoon each ground cumin and
  • ground coriander
  • 2 teaspoons ground turmeric
  • ½ cup (100g) brown lentils
  • 1/3 cup (65g) red lentils
  • 1/3 cup (85g) yellow split peas
  • 1/3 cup (85g) green split peas
  • 410g (13 ounces) canned crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • 1½ cups (375ml) water
  • 2/3 cup (160ml) coconut cream

Mixed dhal

  • Serving size: Serves 4
  • Cooking time: More than 1 hour
Method

Heat ghee in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add seeds, chilli and spices; cook, stirring, until fragrant.

Add lentils and peas to pan. Stir in undrained tomatoes, stock and the water; simmer, covered, stirring occasionally, about 1 hour or until lentils are tender.

Just before serving, add coconut cream; stir over low heat until curry is heated through.

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