Panch Phoron Mixed Vegetable Dal

Ingredients

• 250 g red split lentils
• 2 carrots
• 1 courgette
• 2 tsp panch phoron spice blend
• 1 tsp ground turmeric
• 1 tsp dried chilli flakes
• 3 clove garlic cloves
• 200 g tinned chopped tomatoes
• 2 tbsp rapeseed oil
• 300 g basmati rice

Method

1. 1

   Cook the basmati rice according to packet instructions. Rinse the lentils and cook with the turmeric in 900 ml water for 20 minutes until soft. Dice the carrots and courgette into small cubes.

2. 2

   Heat the oil in a large pan over a medium-high heat. Add the panch phoron blend and let the seeds splutter and pop for 30 seconds.

3. 3

   Add the minced garlic and chilli flakes and fry for 1 minute. Add the diced carrots and cook for 4 minutes.

4. 4

   Stir in the chopped tomatoes and courgette, cook for 5 minutes until the tomatoes break down.

5. 5

   Pour the cooked lentils into the vegetable mixture and stir well. Simmer together for 5 minutes, adding water to reach your preferred consistency.

6. 6

   Season with salt and serve over basmati rice.