Your session will shortly expire. You will be logged out in 120 seconds.
Potato and Chick Pea Dahl with Rice and Peas
Potato and Chick Pea Dahl with Rice and Peas
Portions ‐4 x 1
Cost ‐ £3.40
-
Portions ‐ 4 x 1
-
Recipe Cost ‐ £3.40
-
Portion Cost ‐ £0.85
-
Prep ‐ N/A / N/A
-
Cook ‐ N/A
Ingredients
- 1 Cooking Onions, Medium, Diced
- 250g Peeled White Potatoes
- 3 Vegetable Stock Powder, Single Stock Cube
Method
- Warm the Butter and Vegetable oil together.
- Add the crushed Garlic and allow it to infuse.
- Add the diced Onions and sweat without colouring.
- Add the diced Peppers and sweat without colouring.
- Add the drained and washed Chick Peas. Saute gently.
- Add the Cumin, Coriander and Curry Powder. Gently cook out with the vegetables.
- Add the Potatoes cut into large dice. Mix in with the remainder of the ingredients.
- Add the Stock, Milk, Coconut milk and water.
- Bring to the boil and then reduce to a simmer.
- Add the Split Peas and half of the Garam Masala.
- Simmer for an hour. Ensure that the Potatoes are soft and that the Split Peas are cooked.
- Add the Worcester and Soy Sauce.Â
- Correct the seasoning with salt, pepper and the sugar.Â
- Add the remainder of the Garam Masala and cook for 20 minutes.Â
- Cook the Basmati Rice for 10 minutes in boiling salted water.
- Turn off the heat, ensure it is covered with lid and leave for 3 minutes.Â
- Add the Peas and leave for a further 5 minutes until hot.
- Add the Spinach and allow to wilt.Â
- Serve.Â
Nutritional Information
Values expressed per 100g
| No nutritional info available |
Comments
MySousChefCraig