Mixed Dahl

Name: Mixed Dahl
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 150 g brown rice; 2 cup low sodium vegetable broth; 1 onion; 2 garlic cloves; 100 g dry split yellow peas; 100 g dried red lentils; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp cinnamon; 1 tsp ground turmeric; 0.5 tsp salt; 0.25 tsp ground black pepper; 1 tsp chili sauce; 300 g frozen green peas; 125 ml low-fat plain yogurt; 3.5 cup water

A South Asian dal of lentils, brown rice and split yellow peas, seasoned with cumin and cinnamon and simmered on the stove. Serve with yoghurt on each.

1 hr · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
Bring 1 1/2 cups water to boil in a medium sized saucepan. Add rice, reduce heat to low, cover and cook for 20 minutes.
20 min
2
Bring 2 cups water to the boil, add dried split peas and boil for 10 minutes. Add lentils and boil for further 10 minutes, then drain and add to rice mixture.
3
Prepare onions and garlic and place in a saucepan with all of the spices and a little of the stock (the pan just vacated by the peas and lentils is fine). Cook until transparent.
4
Add remainder of stock to rice & pulses and simmer gently for 20 minutes If mixture dries out add water as required.
20 min
5
Add green peas and cook a further 5 mins until heated through. Divide into 4 bowls and serve with 2 tablespoons yoghurt on each.
5 min