Tuesday, 20 December 2011

Vegetable Dhalca





A great dish to use up all the left-overs by way of vegetables and half-opened canned beans in the fridge...





Vegetable Dhalca

1 shallot, thinly sliced

1 tsp chopped garlic  
1 small knob of ginger
3 star anise
4 pcs cloves 
1 cinnamon stick
4 pcs cardamoms 
2  tbsp curry powder
200g red lentil
1 cup chopped tomatoes
1 tsp black mustard seeds

1 carrot, cubed 
potatoes, diced
green peas
chick peas



Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get scummy), put the lentils in a pot with water to cover and simmer covered until lentils tender.
 
Meanwhile, in a large saucepan, caramelize the shallot, sliced ginger, star anise, cloves, cinnamon stick and cardamon in vegetable oil.

Add the curry powder and garlic.
Stir in the tomatoes and reduce heat, allow the curry base to simmer until the lentils are ready.
When the lentils are tender, drain them and add to the curry along with all the vegetables. 
Simmer until the vegetables are cooked through.