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Dhal with naan bread


Ingredients

  • ½ cup (100g) green lentils, rinsed, drained
  • ½ cup (100g) yellow split peas, rinsed, drained
  • 1 small bird's eye chilli, halved
  • 1 teaspoon ground turmeric
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground cardamom
  • 1 large tomato, chopped
  • 2 tablespoons cream
  • Chopped coriander, naan bread, to serve

Method

  1. Place lentils, split peas and water to cover in a large bowl. Set aside to soak for 1 hour. Drain.
  2. Fill a large saucepan with water, add lentils, split peas, chilli and turmeric and bring to boil. Cook on medium heat for 30-35 minutes, until lentils are soft. Drain, mash coarsely and return to pan.
  3. Heat oil in a small frying pan on medium. Add mustard seeds, cumin seeds and cardamom. Cook for 30 seconds, until seeds begin to pop. Add to lentils and stir well.
  4. Return lentils to a low heat. Add tomato and cream and simmer for 3 minutes, until heated through. Season, spoon into a serving bowl and top with coriander. Serve with naan bread.
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