Lime leaf and chilli dhal with green beans
- 1 onion, chopped
- 2 garlic cloves, chopped
- 10ml ground cumin
- 3 cardamom pods, crushed
- 225g red lentils
- 630ml good quality vegetable stock
- 4 lime leaves
- 300g green beans, blanched
- 10ml mustard seeds
Fry the onion and garlic until soft, add the spices and fry for another minute.
Add the lentils, stock and lime leaves,and simmer until the lentils are soft but not mushy, about 10 – 15 minutes.
Fry the green beans and mustard seeds in a separate frying pan for a few minutes and serve topped with the spicy dhal.
TO DRINK: Sauvignon blanc would rise to the occasion here – go for something subtle from Fairview or Jordan.