Dhal

You can dial down the heat for children - we call this "Roald Dahl Dhal" in our house.  Just omit the chilli.

Serves 6 (or a family of four with leftovers for lunch the next day).  I sometimes serve this with Prue's beef curry to make a curry banquet for a crowd.  I often double the recipe and freeze half.

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 long red chilli, finely chopped OR 1 teaspoon crushed chilli from a jar
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
400g can diced tomatoes
1 1/4 cups vegetable stock
1/4 cup split yellow peas - soak for 30 minutes, rinse and drain
1/4 cup red lentils, rinsed and drained
1/4 cup green split peas, rinsed and drained


Method:

Half an hour before you start, soak the yellow peas.

Heat oil in a large saucepan over high heat.  Saute onion, garlic, chilli and ginger for 3-4 minutes until onion is soft.

Add the cumin, coriander and turmeric.  Stir for one minute.

Mix in tomatoes, stock, split peas and lentils.  Bring to the boil.  Reduce heat and simmer, covered about 30 minutes until dhal is tender.

Top with fresh, chopped coriander if you wish.  Serve with basmati rice (you won't need much), sour cream or unsweetened yoghurt, fruit chutney and poppadums.