CrumpArt

A few people asked for some of the recipes from last week’s dinners. Here’s the one for Vegetable Dhal.

Preheat your oven to 200ºC (400ºF).

Ingredients
1.5 cups dried red lentils
1.5 cups split peas
1L vegetable stock
3 carrots
1 potato
1 Spanish onion
1 brown onion
1 sweet potato
1 zucchini
1 eggplant
3 tomatoes
(you can vary the vegetables — just use whatever you have or like)
2 garlic cloves, crushed or finely chopped
1 thumb of ginger, minced
1 tsp garam masala
1 tsp cinnamon
1 tsp sweet Hungarian paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp curry powder
1/2 tsp ground cloves
1-2 tsp brown sugar
1/2 cup coconut milk
a squeeze of lemon juice

Method:
Wash your split peas and soak them for a day or so. Dice all your vegies except for the tomatoes, and bake them in the oven for 20 minutes. Wash the lentils, and place them in a large saucepan with the split peas and stock. Bring them to the boil, then simmer until the split peas are soft. After 20 minutes, add the diced tomatoes to the vegetables in the oven, and bake them for another 10 minutes. Add the spices and sugar to the saucepan, and combine well. Remove the vegetables from the oven and add them to the dhal. Mix well and turn off the stove. Stir in the coconut milk and lemon juice, and serve immediately with rice.

This makes a lot of dhal — be prepared!