Preparation time is 40minutes
Cook time is 45minutes
Total time is 1hours 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 1/2 cups yellow split peas
- 100grams ghee
- 5grams Woolworths curry leaves
- 2 long green chillies
- 5 cloves garlic, crushed
- 1 small brown onion, finely chopped
- 1 1/2tablespoons ground tumeric
- 1tablespoons ground cumin
- 2teaspoons ground cardamom
- 1L salt-reduced vegetable stock
- 1 tomato, diced
- 1/2 cup Greek-style natural yoghurt
- 2 roti, halved
Nutrition per serving
2060kJ / 492Cal
2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
21.0grams
Fat
32.0grams
Carbs
64.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Embark on a culinary journey to India with this delightful chana dhal. Lentils, a budget-friendly staple, provide a hearty, nutritious foundation and soak up the aromatic spices.
Method
Step 1 of 4
Soak split peas overnight or in boiling water for 30 minutes. Drain.
Step 2 of 4
In a large saucepan, heat ghee over medium heat. Fry curry leaves for 1-2 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
Step 3 of 4
Finely chop 1 chilli. Reduce heat to low and add garlic, onion and chopped chilli to pan and cook for 2 minutes, stirring. Add turmeric, cumin and cardamom and continue to stir for 1 minute. Add peas, stock, tomato and 2 cups water and simmer for 35 minutes or until mixture has thickened and peas have softened.
Step 4 of 4
Heat a large frying pan over low heat. Cook roti for 4 minutes each side or until crisp. Slice remaining chilli. Divide dhal among serving bowls. Top with fried curry leaves, yoghurt and sliced chilli. Season with freshly cracked black pepper. Serve with roti.
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