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 cumin
• 2 tsp coriander
• 1 tsp turmeric
• 1 cup split peas
• 400 gr 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 (e.g. pumpkin, green beans, broccoli)
• 1/2 cup coconut cream
• 1/2 cup chopped coriander
• 100 gr gluten free rice flour
• 100 gr gluten free plain flour

Method:

• Heat 2 tablespoons of oil in a large saucepan. Add the onion, garlic and ginger, cook for 3 or 4 minutes or until softened.
• Add mustard seeds, cumin, coriander and turmeric to the pan and cook for a further 2 minutes until fragrant.
• Add split peas, tomatoes and stock. Bring to a simmer for 30 minutes, until the peas start to soften.
• Add lentils, chickpeas and vegetables and continue to cook for 15 minutes until all the vegetables are soft.
• Add coconut cream and cook heat through.
• Just before serving add fresh coriander. Season with salt and pepper.
• 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.
• 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.