Vegetable Dhal

clock 15 minutes + 45 minutes bowl Serves 4


  • 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
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  • 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.

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