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Vegetable Dhal

Sort tonight's dinner with this fresh vegetable dhal. Full of veggies and creamy coconut, it’s a healthy, budget-friendly win.
Recipe Tip You can substitute the chick peas and lentils with any canned pulses of your choice or just use one type.
Photo of Vegetable Dhal

Ingredients

  • 100 grams gluten free plain flour
  • 1 tablespoons grated ginger
  • 1/2 tablespoons mustard seeds
  • 1 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoons ground turmeric
  • 1 cup split peas
  • 400 grams diced tomatoes
  • 3 cups vegetable stock
  • 1 cup lentils
  • 1/2 cup coconut cream
  • 1/2 cup chopped coriander
  • 1 cup chickpeas
  • 3 cups chopped vegetables fresh or frozen
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tablespoons oil
  • 100 grams gluten free rice flour
  • 100 grams gluten free plain flour
  • 1 tablespoons grated ginger
  • 1/2 tablespoons mustard seeds
  • 1 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoons ground turmeric
  • 1 cup split peas
  • 400 grams diced tomatoes
  • 3 cups vegetable stock
  • 1 cup lentils
  • 1/2 cup coconut cream
  • 1/2 cup chopped coriander
  • 1 cup chickpeas
  • 3 cups chopped vegetables fresh or frozen
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tablespoons oil
  • 100 grams gluten free rice flour

Method

  1. Step 1 of 8
    Heat 2 tablespoons of oil in a large saucepan. Add the onion, garlic and ginger, and cook for 3 or 4 minutes until softened.
  2. Step 2 of 8
    Add mustard seeds, cumin, coriander and turmeric to the pan and cook for a further 2 minutes until fragrant.
  3. Step 3 of 8
    Add split peas, tomatoes and stock. Bring to a simmer for 30 minutes, until the peas start to soften.
  4. Step 4 of 8
    Add lentils, chickpeas and vegetables and continue to cook for 15 minutes until all the vegetables are soft.
  5. Step 5 of 8
    Add coconut cream and cook heat through.
  6. Step 6 of 8
    Just before serving add fresh coriander. Season with salt and pepper.
  7. Step 7 of 8
    To make the roti: Place the flours and salt in a bowl, add 180ml warm water and 1 teaspoon oil and mix to combine to a dough. Roll 8 balls into 14cm circles. Heat a frying pan with a splash of oil. Fry the roti for 2 or 3 minutes each side until they bubble slightly and are golden. Repeat until they are all cooked.
  8. Step 8 of 8
    Serve dhal in bowls with extra coriander sprinkled on top and roti on the side.

Method

  1. Step 1 of 8
    Heat 2 tablespoons of oil in a large saucepan. Add the onion, garlic and ginger, and cook for 3 or 4 minutes until softened.
  2. Step 2 of 8
    Add mustard seeds, cumin, coriander and turmeric to the pan and cook for a further 2 minutes until fragrant.
  3. Step 3 of 8
    Add split peas, tomatoes and stock. Bring to a simmer for 30 minutes, until the peas start to soften.
  4. Step 4 of 8
    Add lentils, chickpeas and vegetables and continue to cook for 15 minutes until all the vegetables are soft.
  5. Step 5 of 8
    Add coconut cream and cook heat through.
  6. Step 6 of 8
    Just before serving add fresh coriander. Season with salt and pepper.
  7. Step 7 of 8
    To make the roti: Place the flours and salt in a bowl, add 180ml warm water and 1 teaspoon oil and mix to combine to a dough. Roll 8 balls into 14cm circles. Heat a frying pan with a splash of oil. Fry the roti for 2 or 3 minutes each side until they bubble slightly and are golden. Repeat until they are all cooked.
  8. Step 8 of 8
    Serve dhal in bowls with extra coriander sprinkled on top and roti on the side.

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