Mixed dhal
2
Points®
Total time: 2 hr • Prep: 30 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
Spice up any occasion with this flavour-packed dish
Ingredients
Canola oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
50 g, (4cm piece), peeled, grated
Fresh red chilli
1 whole, finely chopped
Ground cumin
2 tsp
Ground coriander
3 tsp
Ground turmeric
1 tsp
Dry lentils
⅓ cup(s), (brown), (65g)
Dry lentils
⅓ cup(s), (red), (65g)
Dried green split peas
½ cup(s), (100g)
Tomato puree
400 g
Vegetable stock
2 cup(s), (500ml)
Butternut pumpkin
240 g, chopped coarsely. (buy 300g)
Baby spinach
100 g
Reduced-fat evaporated milk
¼ cup(s), coconut flavoured (60ml)
Fresh coriander
½ cup(s)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, ground cumin, coriander and turmeric and cook, stirring, for 1 minute or until fragrant.
2
Add lentils, peas, puree, stock, 1 1/2 cups (375ml) water and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Add pumpkin and cook, uncovered, for 15 minutes or until just tender.
3
Stir in spinach and milk and cook for 1–2 minutes or until spinach has wilted and dhal is warmed through. Season with salt and freshly ground black pepper. Serve topped with fresh coriander leaves.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.