January Veggie Dhal

Manon’s veggie dhal is delicious, comforting and perfect for batch cooking if you’re too busy during the week to cook

Serves 4
(COOKING + PREP TIME 1H30)

Ingredients:

• 400g of yellow split pea
• 350g of paneer cheese
• ½ fresh red chilli
• 1x400g can of reduced fat coconut milk
• 1x pack of portobello mushrooms
• 3 large kale leaf on the stems
• 1 tsp of turmeric
• 1 tsp of medium curry powder
• 1 tsp of whole cumin seeds
• 1 tsp of black mustard seeds
• 2 large fresh tomatoes
• 300ml of veggie stock
• 1 tbsp of Rogan Josh paste
• 1 thumb sized piece of ginger
• 1 large white onion
• 1 tbsp of mango chutney
• 1 lime
• 4 rotis/naan breads ?

Method 

• Start by prepping all the ingredients, by peeling and cutting down the ginger into thin matchsticks. Peel the onion and cut in half and then into thin slices.
• In a large pot add 4 tbsp of olive oil over a medium heat, add the onion and ginger and cook down for 5-6 minutes until the onions are soft but not burnt, then add the mustard seeds, turmeric, cumin seeds and curry powder, cook for a further 2 minutes. Makes sure to scratch off the residue on the bottom of the pot, use a little hot water to help. Roughly chop the fresh red chilli and add to the pot.
• ?Quarter the tomatoes and add to the pot and cook for a further 2 minutes. Season with salt and pepper and then add the yellow split peas, mix well and add ¾ of the can of coconut milk and the veggie stock. Stir to combine, bring to a simmer and place the lid on top of the pot. Cook for an hour on low heat and stir occasionally.
• Once there is 15 minutes left on the dhal add in a tbsp of mango chutney and taste for salt and pepper seasoning.
• Cube the paneer cheese and fry in a non-stick pan without any olive oil until all the sides are at a golden brown, take out the pan and leave to the side.
• Take the kale off the stem and blanch in a pot of boiling water for 1 minutes, then rinse under cold water and leave to the side.
• Slice the mushrooms and add to the pan without any olive oil. Season with a little salt and cook for 3 minutes, then add the kale and bring up the temperature to medium/high. Add a tbsp of mango chutney and 1 tbsp of the Rogan Josh paste. Mix well and then add the paneer back into the pan, cook for a further few minutes until all is well coated.
• Warm up your rotis/naan in the oven and serve the Dhal with some lime and coriander.
• Use the rest of the can of coconut milk to loosen up the dhal if is too thick!@manons_cuisine_