About this recipe:Add extra vegetables to a traditional dhal, and it becomes a light and easy vegetarian meal that's low in fat. Serve with Indian-style breads and natural yoghurt or raita.
1 onion, chopped
2 large garlic cloves, crushed
1 green chilli, deseeded and chopped
1 carrot, grated
1 aubergine, chopped
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp mild curry powder
2 tsp black mustard seeds
150g red lentils (masoor dhal)
800ml vegetable stock, hot
1 courgette, halved and sliced
1 large tomato, chopped
good handful chopped fresh coriander
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Method Prep:15min › Cook:20min › Ready in:35min
Put the onion, garlic, chilli, carrot and aubergine into a flameproof casserole or large saucepan and stir in the oil plus 2 tbsp of water. Heat until it starts to sizzle, then cover and cook gently for about 5 minutes until softened.
Uncover and stir in the spices. Cook for 1 minute, then stir in the lentils and stock. Bring to the boil, then add the courgette and tomato.
Cover and simmer gently for 15 minutes, then uncover for a further 5 minutes, by which time the lentils should have burst open and thickened the liquid. Serve garnished with roughly chopped fresh coriander.
Instead of a courgette, add 225g baby leaf spinach at the end of step 3 and cook for 1–2 minutes, until just wilted, before seasoning.