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Discussion in 'Slimming World Recipes' started by Honeyoc, 7 September 2011 Social URL.

  1. Honeyoc

    Honeyoc Is a crunchy mama!

    Start Weight:
    Goal Weight:
    Healthy Eating
    Serves 2 generously
    1.5 syns per portion on Green and Extra Easy (if using cashew nuts as HEX)


    1/2 cup yellow split peas
    1 medium onion, finely chopped
    2 large cloves garlic, grated
    1 thumb size piece ginger, grated
    4 birds eye chillies sliced lengthways in half
    2 medium tomatoes, chopped
    2 handfuls cauliflower florets
    4 cardamom pods, crushed
    1/2t turmeric
    1/2t black mustard seeds
    1/2t ground coriander
    1/2t ground cumin
    1/2t garam masala
    1/2t cinnamon
    Salt & pepper
    1/2 vegetable stock cube
    2 cups water
    Oil spray
    Fresh coriander

    Soak the split peas in warm water for an hour. Brown the onions in oil spray until translucent an slightly brown around the edges. Add the chillies, garlic, ginger and spices and cook for 5 mins, stirring often. Add the tomatoes, split peas, seasoning, stock cube and water. Cover and bring to the boil then lower heat to a gentle simmer. Simmer for 30 minutes until soft and mushy and thick. Add the cauliflower 10 minutes before it's cooked. If it’s too watery, turn up the heat and let it bubble uncovered for a few minutes. When cooked, stir in some coriander and serve with cumin rice and carrot salad!

    150g basmati rice
    250ml boiling water
    1 shallot, finely sliced
    1 clove
    Tiny piece of cinnamon stick
    Pinch of cumin seeds
    Salt & pepper to taste
    Oil spray

    Soak the rice in tap hot water for half an hour. Meanwhile brown the shallot in oil spray, add the other ingredients except rice and water and toast until slightly browned. Add a splash of water and allow to evaporate. Add the rice, salt & pepper and water. Bring to the boil and turn heat down to the very lowest setting, cover tightly and steam for 20 minutes (NO PEEKING!)

    1 large carrot
    1 raw beetroot
    Fresh coriander
    Juice of 1/2 a lemon
    25g raisins (3 syns)
    40 cashew nuts (2 x HEXB)

    Toast the cashew nuts in a dry pan until golden and fragrant. Set aside.
    Peel and coarsely grate the carrot and beetroot. Add the raisins and coriander. Squeeze the lemon juice over it and season with a pinch of salt. Serve with the toasted cashews on each serving.
    Last edited: 8 September 2011
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  3. ermintrude

    ermintrude Gold Member

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    Aha! I just asked you for this on your food diary as it looked sooooooo goooooood! :drool: Might make that this w/e, off to the shop later so I can pick some bits up then, yum yum! :)
  4. Honeyoc

    Honeyoc Is a crunchy mama!

    Start Weight:
    Goal Weight:
    Healthy Eating
    LOL thanks, it tasted amazing too! I can't believe it's taken me this long to try a dhaal. I blame my husband, anytime I sugested it he would say, what are we *really* having for dinner humpf!

    I edited the recipe to include soaking the rice, it really helps keep the grains separate when cooked. Hope you like it as much as I did. You can even add a dollop of yogurt on the beetroot salad. Yum! Can't wait to make it again! I'm making a Cuban recipe tonight, a plantain pie with pinto beans and chilli and all kinds of sexy things :drool:
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