Tomatoes Stuffed With Fruity Dhal
This flavorful recipe combines tender split peas, aromatic spices, and sweet raisins with a hint of fruity mango chutney, all stuffed into juicy beef tomatoes and baked to savory perfection. Each bite is a delightful blend of textures and flavors, making it a wholesome and satisfying dish perfect for any occasion.
— Constant Cookbook
Ingredients
- 100ml yellow split peas
- 2½ tbsp sunflower oil
- 1 small onion , finely chopped
- 2 garlic cloves , crushed
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 50g raisins
- 100g cooked chickpeas
- 2 tbsp mango chutney
- 2 tbsp chopped fresh coriander
- 4 large beef tomatoes
Instructions
- Put the split peas in a pan with 600ml/1pt cold water. Bring to the boil and skim the surface to remove any scum. Reduce the heat and simmer for 20 mins. Heat oven to 190C/fan 170C/gas 5.
- Meanwhile, heat 2 tbsp of the oil in a pan and cook the onion and garlic for 4 mins until softened. Stir in the spices, then cook for a further minute. Stir this mixture and the raisins into the split peas, then cook for a further 10 mins until soft and creamy. Stir in the chickpeas, chutney and coriander and heat through. Season to taste.
- Slice the tops off the beef tomatoes and reserve. Scrape out the insides and discard. Spoon the dhal mixture into the tomatoes and replace the tops. Place on a baking sheet and brush with the remaining oil. Cook for 20 mins until the tomatoes have softened.
Cook Time
50M
Prep Time
PT15M
Nutrition
- Calories: 353 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Fiber Content: 7 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.35 milligram of sodium
Comments
No comments found.