Friday, 21 June 2013

Beef Dhal Recipe

Photography by Jeremy Simons, Al Richardson & Andrew Young

This recipe for beef dhal is a great way to incorporate extra fibre into your diet.

Serves: 4
Time to prep: 10 minutes
Time to cook: 40 minutes


Ingredients
  • 1/4 cup yellow split peas
  • 1/4 cup red lentils
  • 2 teaspoons rice bran oil
  • 1 small brown onion, finely chopped
  • 1 small red capsicum, finely chopped
  • 2 tablespoons balti curry paste
  • 4 cups Bolognese sauce (see related recipe)
  • 1 tablespoon lemon juice
  • 1/2 cup chopped fresh coriander leaves
  • Toasted Turkish bread, Greek-style yoghurt and fresh coriander leaves, to serve

Method
  • Cook split peas in a medium saucepan of boiling water for 10 minutes. Add lentils. Boil for a further 15 minutes or until tender. Drain.
  • Heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  • Add bolognese, lemon juice and drained peas and lentils. Cook, stirring occasionally, for 8 to 10 minutes or until heated through. Stir in coriander. Serve beef dhal with toasted Turkish bread, yoghurt and coriander.

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