Vegetarian dhal
1
Points®
Total time: 8 hr 20 min • Prep: 20 min • Cook: 5 hr 10 min • Serves: 6 • Difficulty: Easy
An Indian classic packed with lentils, chickpeas and kidney beans – they’re full of fibre and contribute towards your 5-a-day
Ingredients
Sunflower Oil
1½ tablespoon(s)
Onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Root Ginger
2 teaspoon(s), finely grated
Chilli, green or red
2 individual, green, deseeded and finely chopped
Garam Masala
2 teaspoon(s), level
Curry Leaves, fresh
6 g
Split Red Lentils, dry
100 g, rinsed
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s), 375ml stock
Butternut Squash
800 g, cut into 3cm pieces
Chickpeas, cooked
1 can(s), large, drained, rinsed and drained
Kidney Beans, cooked
1 can(s), large, drained, rinsed and drained
Peas, fresh or frozen
120 g, frozen
Cucumber
1 individual, medium, coarsely grated
Mint, Fresh
30 g, half finely chopped, half torn
Fat Free Natural Yogurt
240 g
Instructions
1
Heat the oil in a large pan over a medium-low heat. Cook the onion, garlic, ginger and chilli, stirring, for 5 minutes until the onion has softened. Add garam masala and curry leaves and cook, stirring, for another minute.
2
Add the lentils, tomatoes, stock and squash and bring to a simmer. Transfer to a 4.5L slow cooker. Cook, covered, on a low setting for 5 hours (or on high for 2.5 hours).
3
Add the chickpeas, kidney beans and peas and cook, covered, on high, for 10 minutes.
4
Meanwhile, to make the raita, squeeze excess liquid from the cucumber. Place in a bowl with the finely chopped mint and yogurt and stir to combine. Top the dhal with the raita and torn mint leaves, to serve.
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