92
Tasty vegetable dhal
Serves 2–4
Ingredients:
200 g (7 oz) split red lentils
1 tsp minced fresh ginger
1
/
2
tsp turmeric
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
A pinch of chilli powder
570 ml (1 pint) boiling water
1 small onion, halved and sliced
1 medium carrot, finely sliced
1 garlic clove, crushed
100 g (3
1
/
2
oz) or
1
/
2
small
butternut squash, cubed
Juice of
1
/
2
a lemon
50 g (2 oz) creamed coconut,
roughly chopped
Method:
1. Put the lentils, ginger, turmeric, cumin
seeds, coriander seeds and chilli powder into
a solid container together with the
vegetables, and pour on the boiling water.
2. Cover with foil, and steam at 120°C for
4 minutes, or for 8 minutes at 100°C.
3. Stir, then cook for a further 4 minutes at
120°C or for 8 minutes at 100°C.
4. Stir in the lemon juice and coconut, and
serve with Fragrant coconut rice (see recipe
on p. 76).
