Vegetable Dahl

1 onion, chopped
2 cloves garlic, minced
1 tbsp root ginger, grated
1 tsp SIDS FENUGREEK MUSTARD
1 tbsp ground cumin
2 tsp ground coriander
1 tsp ground tumeric
1 cup split peas
400 g diced tomatoes, canned or fresh
3 cups vegetable stock
1 cup lentils
1 cup chickpeas
3 cups chopped vegetables
½ cup coconut cream
½ cup chopped coriander
ROTI:--
100g gluten free rice flour
100g gluten free plain flour
2 tbsp oil
SIDS SALT & PEPPER to taste
1 tsp salt
1 tsp oil
180 ml warm water

In a large pan, cook onion, garlic & ginger for 3-4 minutes until soft. Add SIDS FENUGREEK MUSTARD, cumin, coriander and tumeric and cook for another 2 minutes until fragrant. Add split peas, tomatoes and stock. Simmer for 30 minutes until peas start to soften. Add lentils, chickpeas and vegetables then continue to cook for 15 minutes until all the vegetables are soft. Add coconut cream and heat through. Just before serving, add fresh coriander with SIDS SALT & PEPPER.
ROTI: Place the flours and salt in a bowl, add the water and oil and mix into a dough. Roll 8 balls into 14 cm circles. Heat a frying pan with a splash of oil. Fry the roti for 2-3 minutes each side until they bubble slightly and are golden.
Serve Dahl in bowls with extra coriander sprinkled on top and roti on the side.
History: Dal is a dried pulse (lentil, pea or various types of bean) which has been split. It is called bele in Kannada and pappu, paripu or paruppu in Telugu and Tamil. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word 'dal' is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakastani, Sri Lankan, West Indian and Bangladeshi cuisines. It is regularly eaten with rice in southern India and with both rice and roti (wheat-based flat bread) throughout northern India and Pakastan as well as Bangladesh, East India and Nepal where Dal Bhat (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of Proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.