Serves 4

Vegetable Dahl

Vegetable Dahl


2 tbs sunflower oil

1 tsp Garlic Granules

½ tsp Cumin Ground

¼ tsp Cayenne Chilli Pepper

1 small aubergine, cubed

100g (4oz) red split lentils

700 millilitre (1¼ pint) vegetable stock

1 tsp Sea Salt

1 tsp tomato purée

225g (8oz) potato, cubed

1 small cauliflower, cut into florets

1 tsp Turmeric

2 tsp Garam Masala


  1. Heat the oil in a large frying pan. Add the onion, Garlic Granules, Cumin and Cayenne Chilli Pepper and cook gently for 1 minute. Stir in the aubergine, lentils, stock, Salt and tomato purée, cover and simmer for 30 minutes.
  2. Meanwhile, place the potatoes and cauliflower in separate pans of boiling water. Add ½ Turmeric to each pan, cover and simmer for 8-10 minutes or just until soft.
  3. When the aubergine and lentil mixture is ready, stir in the Garam Masala and drained vegetables.

Serving suggestion…

Best enjoyed with rice and poppadum’s.

Recipe courtesy of Schwartz. 

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