Stews, Curries, Risotto & Pasta
Dreamy Dal
Dreamy Dal
4
Ingredients
FOR THE DAL
250g red lentils
1 brown onion
3 cloves of garlic
1 inch piece of ginger
400g tin of chopped tomatoes
1 ½ tbsp coriander seeds
1 ½ tbsp cumin seeds
2 tsp fenugreek
2 tsp black peppercorns
1 tbsp curry powder
2 tsp ground turmeric
400 ml can of coconut milk
500ml vegetable stock
salt and pepper to taste
FOR THE BOMBAY POTATOES
500g potatoes
2 tbsp olive oil
salt and pepper to taste
TO GARNISH
pickled red onion
plant-based yoghurt
coriander
plant-based Naan bread
Preparation
Prepare the spice mix
Heat a large deep frying pan over a medium high heat
Add the coriander seeds, cumin seeds, fenugreek seeds and black peppercorns for 1-2 minutes, stirring and tossing regularly until very fragrant but not burning
Transfer to the Cuisinart Spice Grinder along with the curry powder and turmeric and blitz until you have a very fine powder
Prepare ingredients
Dice the potatoes into 2cm cubes
Finely dice the onion
Peel and grate the ginger and garlic
Make the Bombay Potatoes
Add the potatoes to a large bowl with 2 tbsp olive oil and ⅓ of the spice mixture, salt and pepper
Air fry for 15-20 minutes or roast in the oven for 25-30 mins until super crispy
Make Dal
Heat 2 tbsp olive oil a large deep fry pan over a medium high heat, add the onion and ginger and cook for 5-6 minutes until soft and taking on a little colour
Add the garlic and remaining spice mix and cook for a further 3-4 minutes until caramelising but not burning - add a little water if necessary
Stir in the red lentils, chopped tomatoes, coconut milk, and vegetable stock and bring to a simmer
Simmer for 20 minutes until the dal is creamy and the lentils are tender
Taste and season to perfection with salt and pepper
Assemble the Dish
Top the dal with the crispy potatoes, drizzle with plant-based yoghurt, scatter over pickled red onions and coriander leaves and serve with lime wedges and plant-based Naan bread or rice
