In a pan add 100gms of yellow split peas (chana dahl) and 50gms of red
lentils with water and 2 garlic cloves chopped, a teaspoon of turmeric
and grated ginger, and some coriander fresh or dried, let that cook for
40 mins to an hour
meanwhile make the tarka bit
fry some cumin
seeds and 4 red chillis chopped, a small onion and a teaspoon of garam
masala and 2 chopped toms, let this fry for 10 mins so you have a nice
oil coming from it…
then add the tarka to the dahl and mix in
well, cook for 10 mins more, then add half a can of coconut milk, and
juice n zest of a lime,,
24p for split peas and lentils
half a tin of coconut milk 17p based on tesco world food aisle 3 tins for a pound
spices i buy in bulk from asian shop so pense
2 toms 20p
2 chillis? unsure as i grow mine and not bought for years
all in all this would cost you around a pound to make maybe £1.20, will serve 4.
My name is Miki and I live healthily on a budget, I am not a vegetarian but do have many meat free days, I have a lot of love for beans, pulses, lentils and veg, so you will see many meals posted based around these ingredients. I will also post meat and fish recipes.
I spend no more than £30 per week for 2 full time adults, plus my 2 elderly in laws evening meals (I do meals on wheels for them) and my granddaughter a couple of days a week…
I like to use local markets for meat & fresh vegetables, it keeps costs down. Lidl & Aldi are my supermarkets of choice.
I love food especially savory food and curries, but I do have to watch my weight so many of my recipes will be low in fat, with the odd pie thrown in.
Lentil & chickpea curry.
1 x 400g tin of chickpeas
3 onion, chopped
2-3 clove of garlic, chopped
100g red lentils
1 x 400g tin of chopped tomatoes
2 tsps tumeric
2 tsps cumin seeds
2 tsps crushed chillies
2 tsps curry powder
4cm cube root ginger
500ml veg stock
fry the onion, garlic and ginger and soften.
When the onions are soft and translucent, add the spices and stir well.
Next add the tinned tomatoes, stock, chickpeas and lentils.
Turn the heat down, cover with a lid and simmer for 20 minutes until the lentils are cooked