Low Fat - Winter Warmer

Indian Dhal Recipe - For the vegetarian at heart

Serves 4

300gm lentils (rinsed well)
3cm piece of ginger (sliced)

2 dried bay leaves

1 cinnamon stick

1 medium brown onion (small dice)

2 medium carrots (cubed diced)

2 cloves of garlic (crushed)

3 cups of chicken stock (or water with a chicken stock cube)

1 small chilli (finely chopped - optional)

1 ts of curry powder

1 ts of cumin powder

1 ts salt

1/2 ts pepper

Yoghurt Raita (optional)

80 gms of low fat yoghurt

1 tbs of thinly sliced coriander leaves

1 ts sugar

Method for the Dhal
Saute chilli and garlic with a little bit of olive oil spray in a medium heat pot. Once aromatic, add onion, carrot and saute until they become slightly soft. add curry powder and cumin powder and fry to release the rawness from them. if it becomes too dry, add some water and then stir and let evaporate.

Add lentils, bay leaves, ginger, cinnamon, salt and chicken stock and bring to the boil, reduce heat and simmer uncovered for 10 minutes (or until lentils are soft).

serve in medium sized bowls with a squeeze of lemon on each dish, with a dollop of Yoghurt raita in the middle and fresh coriander.

Method for the Raita

Add sugar to yoghurt and mix well until sugar is disolved. Add coriander and season to taste.