INGREDIENTS:
2 teaspoons oil
1 onion, chopped
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon garam masala
400g can Edgell Brown Lentils, drained
1 cup water
1 cup low fat natural yoghurt
½ cup finely diced cucumber
2 tomatoes
METHOD: 1. Heat oil in a pan, add onion, garlic, ginger, turmeric and
garam masala and cook for 2 minutes.
2. Stir in drained Edgell Brown Lentils and water and bring to
the boil. Reduce heat, cover and simmer for 10 minutes stirring
occasionally until most of the liquid is absorbed.
3. Serve dhal with yoghurt, tomato wedges and cucumber.
