Can I make chickpea Dahl as my Asda don't sell anymore, want to make curry loaf
- Thread starter Nettles77
- Start date
Shirleen
Gold Member
There was a recipe for Aubergines and Spinach Dahl in the mag a few months ago ( poss a recipe here too) I reckon if you use the same spices and maybe a tin of baked beans whizzed up as the sauce then add the chickpeas you'd have a fair copy ( baked beans as the Asda Dahl is sweet), you could also add fresh green peppers, onions and maybe even mushrooms to make it a complete meal.
Surprised your Asda don't stock it though, we have three asdas, one stocks there's with the beans/pease puddings type things , another with the hot meats (tinned chilli, curry etc) maybe they just moved it?
Surprised your Asda don't stock it though, we have three asdas, one stocks there's with the beans/pease puddings type things , another with the hot meats (tinned chilli, curry etc) maybe they just moved it?
systema
Calorie Counting
LENTIL LOAF serves 4 - 2.5 syns plus HEX A/HEX B on green or EE day
Ingredients
225g Red Lentils - 1 bay leaf - water to cook
1 Onion, finely chopped
2 Eggs, lightly beaten
1/4 tsp Mixed Herbs
( I added garlic, cumin, coriander, garam masala and a little chilli)
1 Tblsp Tomato Ketchup
2 Ripe Tomatoes, skinned & chopped
168g half fat cheddar OR 112g cheddar, grated (HEX A)
57g Wholemeal Bread made into breadcrumbs (HEX B)
Preheat oven to 180C / 160 Fan Assisted /325F
Line a loaf tin
In a medium saucepan add the lentils and bay leaf and cover by about 1"with cold water. Bring to boil and then simmer. Cook until tender and hopefully all water has gone.
If water is remaining drain and squeeze through a sieve. Remove bay leaf
Whilst lentils are cooking :-
In a large bowl mix together the grated cheese, chopped tomatoes, beaten eggs,chopped onion, breadcrumbs, herbs.
Then add cooked lentils and mix thoroughly.
Place mixture into lined loaf tin and bake until golden brown & firm to thetouch - about 40 mins (adjust to your oven)
Tip onto a plate and remove lining paper. Cut into 4 and serve.
Ingredients
225g Red Lentils - 1 bay leaf - water to cook
1 Onion, finely chopped
2 Eggs, lightly beaten
1/4 tsp Mixed Herbs
( I added garlic, cumin, coriander, garam masala and a little chilli)
1 Tblsp Tomato Ketchup
2 Ripe Tomatoes, skinned & chopped
168g half fat cheddar OR 112g cheddar, grated (HEX A)
57g Wholemeal Bread made into breadcrumbs (HEX B)
Preheat oven to 180C / 160 Fan Assisted /325F
Line a loaf tin
In a medium saucepan add the lentils and bay leaf and cover by about 1"with cold water. Bring to boil and then simmer. Cook until tender and hopefully all water has gone.
If water is remaining drain and squeeze through a sieve. Remove bay leaf
Whilst lentils are cooking :-
In a large bowl mix together the grated cheese, chopped tomatoes, beaten eggs,chopped onion, breadcrumbs, herbs.
Then add cooked lentils and mix thoroughly.
Place mixture into lined loaf tin and bake until golden brown & firm to thetouch - about 40 mins (adjust to your oven)
Tip onto a plate and remove lining paper. Cut into 4 and serve.
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