Aloo Gobi Dhal
Cooking time: 30 minutes
270 gm Red Lentil
300 gm New Potates - cut in big cubes
300 gm Califlower (about 2/3 of a med size califlower)- cut in big chunks
1 Kallo Organic French Onion Stock Cubes
1 tbps Madras Medium Heat Curry Powder
1 tbps White Pepper Powder
1 tiny pinch Five Spice Powder
1 tbsp Olive Oil
Pinch of salt
1 tbps Grated Fresh Ginger
Chopped Flat Leave Parsley
1- In a pan, coated it lightly with 1 tbsp of olive oil. Put in the new potates, brown on both side.
2- Melt stock cube in 600 gm of hot water
3- Add the califlower to the pan, and brown slightly. Be careful not to burn the vegetables. Sprinkle curry powder, white pepper powder and pinch of salt. Stirr fry together for a couple of minutes.
4-Add washed red lentil, stock liquid. Bring it to a boil and then simmer until the lentil is cooked. Add more water if needed.
5- Turn off heat, mixed in freshly grated ginger and parsley, serve immeidately.
6- Serves 4. In bright colours hand painted earthenware dishes
This is a very mild dish. For extra kick, add chopped fresh chillis.
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