Tuesday, 13 June 2023 / Topics:
- Time 30 minutes
- Serves 4
- Difficulty easyPeasy
Ingredients: (Serves 4)
1 Tablespoon olive oil
1 Brown onion, finely chopped
5cm Piece of ginger, finely grated
1 Long red chilli, thinly sliced
12 Curry leaves
2 Teaspoons ground turmeric
1 Tablespoon cumin seeds, plus 2 teaspoons extra
1 Cup red lentils, rinsed
750mL Reduced-salt vegetable stock
1 Carrot, grated
1 Parsnip, grated
⅔ Cup gluten free self-raising flour, plus extra for dusting
⅓ Cup reduced-fat Greek yoghurt, plus ⅓ cup extra
Pinch of salt
2 Cups baby spinach
Method:
- Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3-4 minutes or until soft and translucent. Add ginger, chilli, curry leaves, turmeric and one tablespoon cumin seeds and cook for 1 minute or until fragrant. Add lentils, stock, carrot and parsnip. Cook, stirring occasionally, for 15 minutes or until lentils are tender.
- Meanwhile, make the flatbread. Mix the flour, ⅓ cup yoghurt, salt and remaining 2 teaspoons cumin seeds in a large bowl. Use a wooden spoon initially, then your hands, to bring the dough together. Divide the mixture into four rounds and dust each with a little extra flour. Cook flatbreads in a hot, dry frying pan for 1-2 minutes or until golden brown.
- Once the lentils are tender, fold through baby spinach. Serve dhal with flatbread and topped with remaining yoghurt.
This recipe was created for Health Partners.
- Energy
- Total Fat
- Sat Fat
- Total Carb
- Sugar
- Sodium
- Protein
- Fibre
