A dhal made using two types of pulses and an array of fragrant spices is all you need for a wholesome veggie meal. Serve it with any type of grain or flatbread
| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 90 minutes |
| Serves | 6 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 651 |
| Fat | 26g |
| Saturates | 9g |
| Protein | 20g |
| Carbs | 98g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFSoak the moong dal and chana dal overnight.
Preheat the oven to 180°C, gas mark 4.
Peel and thinly slice the onion.
Finely grate 4 garlic cloves and the ginger.
Heat 1 tbsp of ghee in a large non-stick frying pan over a high heat.
Add the onion, garlic, ginger, turmeric and salt, and cook for 8-10 minutes, or until soft.
Place the dried chillies, coriander, cumin and fennel seeds, and 1 tsp of yellow mustard seeds in a small frying pan over a high heat and roast for 1 minute.
Place in a mortar and pound with a pestle until finely ground.
Add the spice mixture and garam masala to the onion and cook, stirring, for 2 minutes.
Place the mixture in a deep-sided roasting dish.
Add the water, tomato (or 2 large grated tomatoes), moong dal and chana dal, cinnamon, cardamom and mix.
Halve the butternut with the skin on and reserve the seeds. Place it cut-side down, cover tightly with aluminium foil and cook for 45 minutes.
Turn the butternut, cover and cook for 1 hour.
Increase the temperature to 220°C, gas mark 7. Remove the foil and cook for 45 minutes, or until the butternut is golden and the split peas are tender.
Finely slice the remaining garlic cloves.
Heat the remaining ghee in a frying pan over a high heat.
Add the garlic, finely sliced red chilli, curry leaves, mustard seeds and butternut seeds and cook for 30 seconds.
Serve the dhal drizzled with the ghee.
