About this recipe:A dhal is a dish of simmered lentils flavoured with aromatic spices and usually served as a sauce. But add extra vegetables and it becomes a light and easy vegetarian meal that's low in fat. Serve it with a selection of Indian-style breads and natural yogurt or raita.
1 onion, chopped
2 large garlic cloves, crushed
1 green chilli, deseeded and chopped
1 carrot, peeled and grated
1 brinjal, chopped
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 teaspoon mild curry powder
2 teaspoons black mustard seeds
150 g split red lentils
800 ml diluted salt-reduced or homemade vegetable stock (recipes on this website), hot
Put the onion, garlic, chilli, carrot and brinjal into a flameproof casserole dish or large saucepan and stir in the oil and water. Heat until it starts to sizzle, then cover and cook gently for about 5 minutes until softened.
Uncover and stir in the spices. Cook for 1 minute, then stir in the lentils and stock. Bring to the boil, then add the zucchini and tomato.
Cover and simmer gently for 15 minutes, then uncover for a further 5 minutes, by which time the lentils should have burst open and thickened the liquid. Serve garnished with roughly chopped fresh coriander.