Lentil Dahl
with Caraway Seed
Rice
What you need
- 200g Pauls All Natural 99.8% Fat Free Yoghurt
- 1 large brown onion finely diced
- 1 celery stalk finely diced
- 1 carrot finely diced
- 4 tomatoes chopped
- 3 bay leaves
- 4 cloves garlic crushed
- 2 cinnamon sticks
- 2 red chillies chopped
- 1 tbsp cumin seeds
- 2 tsp ground cloves
- 2 tsp garam masala*
- 500g dried yellow split peas
- 250g basmati rice
- 2 tbsp caraway seeds
- Vegetable oil
- Pepper
- Handful of chopped coriander leaves to serve
How To Make It
- To prepare the rice, heat 2 tbsp of oil on high heat in a saucepan with a tight fitting lid. Add the caraway seeds and stir for 1 min, add rice with a pinch of pepper, stir through the hot oil for a minute or two then add 500ml of water. Bring to the boil, reduce to a low heat and stir to make sure no rice has caught on the saucepan. Cover and let the rice absorb the water for 20 mins. Set aside with the lid on.
- Soak the yellow split peas in a large bowl of water for half an hour, drain, rinse and then drain again. In a large saucepan heat 2 tbsp of oil on medium heat, add diced vegetables and stir until softened. Add a little more oil and then the garlic, cinnamon, chillies, cumin, and ground spices and fry for a couple of minutes until fragrant. Then add the chopped tomatoes, bay leaves and 400ml of water. Stir in the yoghurt, bring to a simmer and add the yellow split peas, simmer gently for 30 mins or until lentils are tender but still hold their shape. Remove from the heat and allow to cool slightly before stirring through some fresh coriander leaves and serve with the caraway rice.
