Vegetable Dhal

Ingredients
- 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
Method
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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.
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2. Add mustard seeds, cumin, coriander and turmeric to the pan and cook for a further 2 minutes until fragrant.
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3. Add split peas, tomatoes and stock. Bring to a simmer for 30 minutes, until the peas start to soften.
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4. Add lentils, chickpeas and vegetables and continue to cook for 15 minutes until all the vegetables are soft.
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5. Add coconut cream and cook heat through.
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6. Just before serving add fresh coriander. Season with salt and pepper.
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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.
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8. Serve dhal in bowls with extra coriander sprinkled on top and roti on the side.
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Tip: You can substitute the chick peas and lentils with any canned pulses of your choice or just use one type.