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Photo of Vegetarian dhal by WW

Vegetarian dhal

1
Points® value
Total Time
8 hr 20 min
Prep
20 min
Cook
5 hr 10 min
Serves
6
Difficulty
Easy
An Indian classic packed with lentils, chickpeas and kidney beans – they’re full of fibre and contribute towards your 5-a-day

Ingredients

Sunflower Oil

1½ tablespoon(s)

Onion

1 large, finely chopped

Garlic

2 clove(s), crushed

Root Ginger

2 teaspoon(s), finely grated

Chilli, green or red

2 individual, green, deseeded and finely chopped

Garam Masala

2 teaspoon(s), level

Curry Leaves, fresh

6 g

Split Red Lentils, dry

100 g, rinsed

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 375ml stock

Butternut Squash

800 g, cut into 3cm pieces

Chickpeas, cooked

1 can(s), large, drained, rinsed and drained

Kidney Beans, cooked

1 can(s), large, drained, rinsed and drained

Peas, fresh or frozen

120 g, frozen

Cucumber

1 individual, medium, coarsely grated

Mint, Fresh

30 g, half finely chopped, half torn

Fat Free Natural Yogurt

240 g

Instructions

  1. Heat the oil in a large pan over a medium-low heat. Cook the onion, garlic, ginger and chilli, stirring, for 5 minutes until the onion has softened. Add garam masala and curry leaves and cook, stirring, for another minute.
  2. Add the lentils, tomatoes, stock and squash and bring to a simmer. Transfer to a 4.5L slow cooker. Cook, covered, on a low setting for 5 hours (or on high for 2.5 hours).
  3. Add the chickpeas, kidney beans and peas and cook, covered, on high, for 10 minutes.
  4. Meanwhile, to make the raita, squeeze excess liquid from the cucumber. Place in a bowl with the finely chopped mint and yogurt and stir to combine. Top the dhal with the raita and torn mint leaves, to serve.

Notes

No slow cooker? You can cook the lentils and butternut in a large pan over a low heat for 25 minutes. Add the beans, chickpeas and peas for the final 5 minutes.

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