Gobi Dhal Curry.
Ingredients.
100g / 4oz of lentils.
1 tablespoon of oil.
2 onions, chopped.
2 tablespoons of curry powder.
1 tablespoon of plain flour.
600ml / 1 pint of chicken stock.
50g / 2oz of salted peanuts.
25g / 1oz of dessicated coconut.
2 tablespoons of mango chutney.
1 medium cauliflower broken into florets.
Juice of half a lemon.
Salt and Pepper.
Method.
1. Place the lentils in a pan and pour over cold water to cover, bring to the boil and simmer for 5 minutes, then drain.
2. Heat the oil in a pan, add the onions and fry until softened. Stir in the curry powder and flour and cook gently for 2 minutes.
3. Add the stock, peanuts, coconut, chutney and drained lentils. Bring to the boil, cover and simmer for 15 minutes.
4. Stir in the cauliflower, lemon juice and a little salt and pepper. Cover and simmer for 20 to 25 minutes.
Serves 4.
