Lentil And Vegie Dhal

For a healthy meal thats packed full of flavour, try this delicious lentil and vegie dhal.

The ingredient of Lentil And Vegie Dhal

• 1 tbsp olive oil or macadamia oil
• 1 red onion finely chopped
• 2 garlic cloves crushed
• 2 tsp fresh ginger grated
• 1 tsp ground turmeric
• 1 2 tsp chilli powder
• 210g 1 cup split yellow lentils or red lentils rinsed drained
• 3 vine ripened tomatoes coarsely chopped
• 1 potato peeled coarsely chopped
• 2 tsp brown mustard seeds
• 2 sprigs fresh curry leaves
• 12 about 30g pappadums microwaved to serve
• lime cheeks to serve

The Instruction of lentil and vegie dhal

• heat 2 teaspoons oil in a large saucepan over medium heat add the onion cook stirring for 5 minutes or until softened add the garlic ginger turmeric and chilli cook stirring for 1 minute or until aromatic
• add the lentils tomato potato and 1l 4 cups water to the pan bring the mixture to the boil reduce heat to low and simmer gently for 30 35 minutes or until the lentils are very soft
• heat the remaining 2 teaspoons oil in a small frying pan over medium heat add the mustard seeds and curry sprigs cook stirring for 30 seconds or until the seeds start to pop remove from the heat
• top the dhal with the curry sprigs and spoon over the mustard seeds and any oil in the pan serve with pappadums and lime cheeks alongside

Nutritions of Lentil And Vegie Dhal

fatContent: 328 386 calories
saturatedFatContent: 6 grams fat

carbohydrateContent: 1 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 20 grams protein
sodiumContent: n a

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