Category, ,
Cook Time30 mins

Ingredients
 125ml pea dhall
 125ml moongh dhall
 125ml lentils
 4 bay leaves
 4 cloves
 2 star anise
 2 whole cardamom (elaichi)
 4 cinnamon sticks
 2 dry chillies, finely chopped
 5 tbsp. oil
 10ml food colouring
 Salt to taste
 1 can sugar beans
 1 onion, finely sliced
 10ml ginger and garlic
 Half cup tomato puree
 15ml masala
 10ml ground cumin (jeera)
 10 ml ground fennel seeds (somph)
 2 green chillies, finely chopped
 2 tbsp. margarine
 Coriander (dhania) for garnish

Method

1

Mix all the dhalls and lentils together and rinse well. Drain and add 2 bay leaves, 2 cloves, 2 star anise, 2 whole cardamom, 2 cinnamon sticks, dry chillies, 1 tbsp. oil, food colouring, pinch of salt and canned sugar beans. Cook through and add set aside.

2

Heat 4 tbsp. oil in a medium sized pot and add onion, Fry’s pieces, 2 cinnamon sticks, 2 bay leavesf, 2 cloves, green chillies, ginger and garlic, masala, cumin seeds, fennel seeds and salt to taste. Cook for 5 minutes. Add tomato puree and cook through for 8-10 minutes. Add in cooked dhall mixture and margarine.

3

Simmer for 2 minutes and garnish with coriander.

Ingredients

Ingredients
 125ml pea dhall
 125ml moongh dhall
 125ml lentils
 4 bay leaves
 4 cloves
 2 star anise
 2 whole cardamom (elaichi)
 4 cinnamon sticks
 2 dry chillies, finely chopped
 5 tbsp. oil
 10ml food colouring
 Salt to taste
 1 can sugar beans
 1 onion, finely sliced
 10ml ginger and garlic
 Half cup tomato puree
 15ml masala
 10ml ground cumin (jeera)
 10 ml ground fennel seeds (somph)
 2 green chillies, finely chopped
 2 tbsp. margarine
 Coriander (dhania) for garnish

Directions

1

Mix all the dhalls and lentils together and rinse well. Drain and add 2 bay leaves, 2 cloves, 2 star anise, 2 whole cardamom, 2 cinnamon sticks, dry chillies, 1 tbsp. oil, food colouring, pinch of salt and canned sugar beans. Cook through and add set aside.

2

Heat 4 tbsp. oil in a medium sized pot and add onion, Fry’s pieces, 2 cinnamon sticks, 2 bay leavesf, 2 cloves, green chillies, ginger and garlic, masala, cumin seeds, fennel seeds and salt to taste. Cook for 5 minutes. Add tomato puree and cook through for 8-10 minutes. Add in cooked dhall mixture and margarine.

3

Simmer for 2 minutes and garnish with coriander.

Meat Free Dhal Gosht
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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries