Recipe for Lentil Dahl – a spicy blend of carrots, sweet potatoes, kidney beans, red lentils and tomotoes, flavoured with curry, chilli, garlic and coriander

1 onion – peel and chop finely
2 carrots – peel and slice finely
2 sweet potatoes – peel and dice (1cm)
2 cloves garlic – crush, peel and slice
1 fresh chilli – de-seed, chop finely
4 sprigs curry leaves – strip off leaves
1 tbsp curry powder
1 can kidney beans – open tin and drain
1 can chopped tomatoes
1 cup red lentils
3 cups boiling water
10g coriander – chop finely
2 tbsp red wine vinegar
8 poppadums
1 tub plain yoghurt
salt, olive oil (from your pantry)

How to
Dahl: Heat a few glugs of olive oil in a large saucepan over medium heat. Add onion and sauté for 3 to 4 minutes until translucent. Then add the garlic, chilli (if using), carrots and sweet potatoes and cook, stirring occasionally, for 8 minutes or until vegetables have softened.

Add curry leaves and curry powder and stir for about a minute until fragrant. Add drained kidney beans, chopped tomatoes, lentils and boiling water. Bring to a simmer and then cook for a further 15 minutes (with the lid on) until vegetables are tender.

If mixture is too thick, add a little more water. Finally add coriander (reserving a little for the garnish) and vinegar, stir to combine, then season with a little salt to taste.

Poppadums: Put a frying pan on high heat. Add enough olive oil to immerse the poppadums. When the oil is very hot, immerse poppadums one a time into the oil for 2 to 3 seconds until they crinkle and expand. Shake off excess oil and drain on a paper towel until dry and crisp.

To serve: Divide dhal among bowls, top with a few spoonfuls of yoghurt and scatter with chopped coriander. Serve a couple of poppadums on the side.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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