Gobi Dhal Curry Recipe
Ingredients
| Lentils | 4 Ounce | |
| Onions | 2 , chopped | |
| Oil | 1 Tablespoon | |
| Curry powder | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| Chicken stock | 1 Pint | |
| Salted peanuts | 2 Ounce | |
| Shredded coconut | 1 Ounce, desiccated | |
| Mango chutney | 2 Tablespoon | |
| 1 medium cauliflower, divided into florets | ||
| Juice of 1/2 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the lentils in a pan and pour over sufficient cold water to cover.
Bring to the boil and simmer for 5 minutes, then drain.
Fry the onions in the oil until softened.
Stir in the curry powder and flour and cook gently for 2 minutes.
Add the stock, peanuts, coconut, chutney and drained lentils.
Bring to the boil, cover and simmer for 15 minutes.
Stir in the cauliflower, lemon juice and a little salt and pepper.
Simmer, covered, for 20-25 minutes.
Bring to the boil and simmer for 5 minutes, then drain.
Fry the onions in the oil until softened.
Stir in the curry powder and flour and cook gently for 2 minutes.
Add the stock, peanuts, coconut, chutney and drained lentils.
Bring to the boil, cover and simmer for 15 minutes.
Stir in the cauliflower, lemon juice and a little salt and pepper.
Simmer, covered, for 20-25 minutes.
Chef
