Ingredient:
225 g (8 oz) green lentils
1 bay leaf
2 tbsp vegetable oil
1 large carrot, chopped
1 large green pepper, halved, deseeded, and chopped
1 large onion, chopped
1 garlic clove, crushed
1 cm (1/2 in) piece of fresh root ginger, peeled and finely grated
½ tsp each ground cinnamon, cumin, and coriander
1×400 g can chopped tomatoes
Salt and black pepper
Method:
Rinse and drain the lentils, put them into a large saucepan, and pour in enough cold water to cover. Bring to a boil and add the bay leaf, then cover and simmer for 30 minutes or until the lentil are tender. Drain the lentils and set aside. Discard the bay leaf.
Heat the oil in the saucepan, add the vegetables, garlic, and fry for 10 minutes, stirring occasionally. Add the lentils, ground spices, and tomatoes and cook gently for 10 minutes or until the carrot is soft.
Puree the mixture in the three batches in a blender or food processor. Do not puree for longer than about 30 seconds for each batch because the dhal should not be too smooth-it should retain some of the texture of the lentils reheat in the rinsed-out pan, and add salt and pepper to taste.
Serve hot.
225 g (8 oz) green lentils
1 bay leaf
2 tbsp vegetable oil
1 large carrot, chopped
1 large green pepper, halved, deseeded, and chopped
1 large onion, chopped
1 garlic clove, crushed
1 cm (1/2 in) piece of fresh root ginger, peeled and finely grated
½ tsp each ground cinnamon, cumin, and coriander
1×400 g can chopped tomatoes
Salt and black pepper
Method:
Rinse and drain the lentils, put them into a large saucepan, and pour in enough cold water to cover. Bring to a boil and add the bay leaf, then cover and simmer for 30 minutes or until the lentil are tender. Drain the lentils and set aside. Discard the bay leaf.
Heat the oil in the saucepan, add the vegetables, garlic, and fry for 10 minutes, stirring occasionally. Add the lentils, ground spices, and tomatoes and cook gently for 10 minutes or until the carrot is soft.
Puree the mixture in the three batches in a blender or food processor. Do not puree for longer than about 30 seconds for each batch because the dhal should not be too smooth-it should retain some of the texture of the lentils reheat in the rinsed-out pan, and add salt and pepper to taste.
Serve hot.
