Mixed Dhal (GF)

Miranda’s Mash Up

Prep 0 hours

Cook 0 hours

Ready-in 0 hours

1/3 cup yellow split peas

1/3 cup red lentils

1/3 cup brown or green lentils

1/3 cup split green split peas

1-2 tabsp oil (of your choice)

1 teasp tumeric

2 teasp coriander

2 teasp cumin

1 teasp garam marsala

1 teasp ground cardamom

1 teasp ground cinnamon

3 teasp black mustard seeds

4 teaspoons crushed garlic

1 brown onion, finely chopped

1 x large flat field mushroom, chopped

1 x 410g tin tomatoes (crushed)

1 x 410g tin coconut milk

2 cups vegetable stock

2 - 3 cups water

1 tabsp nigella seeds (black onion seeds)

2-3 teasp of asafetida (hing) powder

Good pinch salt

Good handful of chopped spinach, baby spinach or silverbeet

Fresh coriander, to serve (optional)

Fry off garlic, onion and spices in oil until fragrant & onion is soft (add a dash of water if too dry at this point).
Add chopped mushroom and a dash more of oil or water so moist. Stir together for a minute or two.
Add all lentils, tomatoes, stock, water, coconut milk, asafetida and nigella seeds.
Simmer covered for about 1 hour or until lentils are soft, stirring occasionally. (Add a little more water if required during this time).
Add a pinch of salt and spinach and stir until spinach is heated through/wilted.
Serve with chopped fresh coriander and basmati rice, if desired.