Creamy Mixed Pulse Dhal
You can use any combination of lentils or beans in this dish, as long as the cooking time is the same. It's useful to know, especially if you are vegetarian or vegan, that if you combine a grain and a pulse, you create a complete protein. A peanut butter sandwich will do the trick, or this creamy dhal served with rice or naan.
3/4 cup red lentils, split
3/4 cup yellow split peas
1 x 400g can kidney beans, rinsed and drained, or use 1 1/2 cups cooked beans
3 tbsp neutral oil
1 tsp cumin seeds
1 onion, finely diced
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp cayenne pepper
1 x 400g can crushed tomatoes
1 tsp salt
1/4 tsp fine white pepper
1/4 cup coriander, chopped, to serve
Combine lentils and split peas in a medium-large pot and cover with 4cm of water. Add the kidney beans.
Bring to a boil and simmer over low heat, stirring occasionally, until the lentils and split peas are tender and the water has absorbed (about 30 minutes).
While pulses are cooking, heat the oil over medium heat in a large frying pan.
When shimmering add cumin seeds and cook just until they darken (30-60 seconds).
Add the onion and garlic and cook, stirring frequently, until golden brown (15 minutes).
Add the ground coriander, turmeric and cayenne and cook, stirring a few times, until fragrant (2 minutes).
Add the tomatoes and simmer for 5 minutes. Add to the cooked pulses, stir to combine and simmer over low heat for another 5 minutes.
Stir in salt and pepper. (The dhal can be made ahead and chilled for up to five days. Reheat gently, adding water as necessary if it is too thick.) Just before serving, stir in the coriander leaves.