- 2 Tbsp oil, plus 1 tsp extra for roti
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 Tbsp grated ginger
- 1/2 Tbsp mustard seeds
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 cup split peas
- 400 g diced tomatoes
- 3 cups vegetable stock (made with 3 stock cubes dissolved in 3 cups of water)
- 1 cup Select lentils
- 1 cup chickpeas
- 3 cups chopped vegetables fresh or frozen (eg pumpkin, green beans, broccoli)
- 1/2 cup coconut cream
- 1/2 cup chopped coriander
- 100 g gluten free rice flour
- 100 g gluten free plain flour
1. Heat 2 tablespoons of oil in a large saucepan. Add the onion, garlic and ginger, and cook for 3 or 4 minutes until softened.
2. Add mustard seeds, cumin, coriander and turmeric to the pan and cook for a further 2 minutes until fragrant.
3. Add split peas, tomatoes and stock. Bring to a simmer for 30 minutes, until the peas start to soften.
4. Add lentils, chickpeas and vegetables and continue to cook for 15 minutes until all the vegetables are soft.
5. Add coconut cream and cook heat through.
6. Just before serving add fresh coriander. Season with salt and pepper.
7. To make the roti: Place the flours and salt in a bowl, add 180ml warm water and 1 teaspoon oil and mix to combine to a dough. Roll 8 balls into 14cm circles. Heat a frying pan with a splash of oil. Fry the roti for 2 or 3 minutes each side until they bubble slightly and are golden. Repeat until they are all cooked.
8. Serve dhal in bowls with extra coriander sprinkled on top and roti on the side.
Tip: You can substitute the chick peas and lentils with any canned pulses of your choice or just use one type.