What are the main ingredients in TANDOORI-SPICED DHAL?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of TANDOORI-SPICED DHAL?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TANDOORI-SPICED DHAL?

BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. ROAST ’TATERS: Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray. Coat in oil, half of the Tandoori Rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway. TOASTY PISTACHIOS & CRISPY SULTANAS: While the lentils are simmering, place the pistachios and sultanas in a pan over a medium heat. Toast for 2-4 minutes until the pistachios are starting to brown and the sultanas are crisping up, shifting occasionally. Remove from the pan on completion and set aside to cool. GET THE DHAL GOING: When the potatoes have reached the halfway mark, place a large pot over a medium heat with a drizzle of oil. When hot, add in the diced onion, the grated ginger, and a pinch of salt. Fry for 3-4 minutes until the onion is soft and translucent, shifting occasionally. Add the remaining Tandoori Rub (to taste) and the Spice & Stock Mix to the pan and fry for about a minute, stirring continuously. Add the rinsed red split lentils, pour in 400ml of water, and bring to a simmer. Once simmering, reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, only stirring every now and then. FINISHING TOUCHES: Once the lentils are cooked and the tandoori potatoes are roasted, add the oat milk and the shredded spinach to the pot of dhal. Bring back to a simmer and pop on the lid. Cook for 2-3 minutes to allow the spinach to wilt into the sauce. Season to taste and remove from the heat on completion. DISH UP & DIG IN: Serve up some hearty spoonfuls of lentil dhal. Top it off with the tandoori roast potatoes and the crispy pistachios and sultanas. Garnish with a sprinkling of fresh, chopped parsley. Divine, Chef!

What should be prepared from my kitchen to make TANDOORI-SPICED DHAL?

Oil (cooking, olive or coconut), Salt & Pepper, Water

TANDOORI-SPICED DHAL

Treat your winter weeknights right with the luxury of cosy, tandoori-spiced red lentil and roast potato dhal. Speckled, with caramelised sultanas, toasted pistachios, and fresh parsley, it’ll fire up your immune system and your taste buds!

TANDOORI-SPICED DHAL

with roast potatoes, golden sultanas & pistachios

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Fresh Ginger
Fresh Parsley
Fresh Spinach
Golden Sultanas
NOMU Tandoori Rub
Oat Milk
Onion
Onions
Pistachios
Potato
Red Split Lentils
Spice & Stock Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST ’TATERS
Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray. Coat in oil, half of the Tandoori Rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
GET THE DHAL GOING
When the potatoes have reached the halfway mark, place a large pot over a medium heat with a drizzle of oil. When hot, add in the diced onion, the grated ginger, and a pinch of salt. Fry for 2-3 minutes until the onion is soft and translucent, shifting occasionally. Add the remaining Tandoori Rub (to taste) and the Spice & Stock Mix to the pan and fry for about a minute, stirring continuously. Add the rinsed red split lentils, pour in 250ml of water, and bring to a simmer. Once simmering, reduce to a low-medium heat and pop on a lid. Allow to cook for 8-10 minutes until the lentils are soft, only stirring every now and then.
TOASTY PISTACHIOS & CRISPY SULTANAS
While the lentils are simmering, place the pistachios and sultanas in a pan over a medium heat. Toast for 2-4 minutes until the pistachios are starting to brown and the sultanas are crisping up, shifting occasionally. Remove from the pan on completion and set aside to cool.
FINISHING TOUCHES
Once the lentils are cooked and the tandoori potatoes are roasted, add the oat milk and the shredded spinach to the pot of dhal. Bring back to a simmer and pop on the lid. Cook for 1-2 minutes to allow the spinach to wilt into the sauce. Season to taste and remove from the heat on completion.
DISH UP & DIG IN
Serve up some hearty spoonfuls of lentil dhal. Top it off with the tandoori roast potatoes and the crispy pistachios and sultanas. Garnish with a sprinkling of fresh, chopped parsley. Divine, Chef!

Potato - 200g
NOMU Tandoori Rub - 7.5ml
Onion - 1
Fresh Ginger - 15g
Spice & Stock Mix - 8.75ml
Red Split Lentils - 100ml
Pistachios - 15g
Golden Sultanas - 15g
Fresh Spinach - 50g
Oat Milk - 100ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST ’TATERS
Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray. Coat in oil, half of the Tandoori Rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
GET THE DHAL GOING
When the potatoes have reached the halfway mark, place a large pot over a medium heat with a drizzle of oil. When hot, add in the diced onion, the grated ginger, and a pinch of salt. Fry for 3-4 minutes until the onion is soft and translucent, shifting occasionally. Add the remaining Tandoori Rub (to taste) and the Spice & Stock Mix to the pan and fry for about a minute, stirring continuously. Add the rinsed red split lentils, pour in 400ml of water, and bring to a simmer. Once simmering, reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, only stirring every now and then.
TOASTY PISTACHIOS & CRISPY SULTANAS
While the lentils are simmering, place the pistachios and sultanas in a pan over a medium heat. Toast for 2-4 minutes until the pistachios are starting to brown and the sultanas are crisping up, shifting occasionally. Remove from the pan on completion and set aside to cool.
FINISHING TOUCHES
Once the lentils are cooked and the tandoori potatoes are roasted, add the oat milk and the shredded spinach to the pot of dhal. Bring back to a simmer and pop on the lid. Cook for 2-3 minutes to allow the spinach to wilt into the sauce. Season to taste and remove from the heat on completion.
DISH UP & DIG IN
Serve up some hearty spoonfuls of lentil dhal. Top it off with the tandoori roast potatoes and the crispy pistachios and sultanas. Garnish with a sprinkling of fresh, chopped parsley. Divine, Chef!

Potato - 400g
NOMU Tandoori Rub - 15ml
Onion - 1
Fresh Ginger - 30g
Spice & Stock Mix - 17.5ml
Red Split Lentils - 200ml
Pistachios - 30g
Golden Sultanas - 30g
Fresh Spinach - 100g
Oat Milk - 200ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST ’TATERS
Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray. Coat in oil, half of the Tandoori Rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
GET THE DHAL GOING
When the potatoes have reached the halfway mark, place a large pot over a medium heat with a drizzle of oil. When hot, add in the diced onion, the grated ginger, and a pinch of salt. Fry for 3-4 minutes until the onion is soft and translucent, shifting occasionally. Add the remaining Tandoori Rub (to taste) and the Spice & Stock Mix to the pan and fry for about a minute, stirring continuously. Add the rinsed red split lentils, pour in 400ml of water, and bring to a simmer. Once simmering, reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, only stirring every now and then.
TOASTY PISTACHIOS & CRISPY SULTANAS
While the lentils are simmering, place the pistachios and sultanas in a pan over a medium heat. Toast for 2-4 minutes until the pistachios are starting to brown and the sultanas are crisping up, shifting occasionally. Remove from the pan on completion and set aside to cool.
FINISHING TOUCHES
Once the lentils are cooked and the tandoori potatoes are roasted, add the oat milk and the shredded spinach to the pot of dhal. Bring back to a simmer and pop on the lid. Cook for 2-3 minutes to allow the spinach to wilt into the sauce. Season to taste and remove from the heat on completion.
DISH UP & DIG IN
Serve up some hearty spoonfuls of lentil dhal. Top it off with the tandoori roast potatoes and the crispy pistachios and sultanas. Garnish with a sprinkling of fresh, chopped parsley. Divine, Chef!

Potato - 400g
NOMU Tandoori Rub - 15ml
Onion - 1
Fresh Ginger - 30g
Spice & Stock Mix - 17.5ml
Red Split Lentils - 200ml
Pistachios - 30g
Golden Sultanas - 30g
Fresh Spinach - 100g
Oat Milk - 200ml
Fresh Parsley - 5g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST ’TATERS
Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray. Coat in oil, half of the Tandoori Rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
GET THE DHAL GOING
When the potatoes have reached the halfway mark, place a large pot over a medium heat with a drizzle of oil. When hot, add in the diced onion, the grated ginger, and a pinch of salt. Fry for 4-5 minutes until the onion is soft and translucent, shifting occasionally. Add the remaining Tandoori Rub (to taste) and the Spice & Stock Mix to the pan and fry for about a minute, stirring continuously. Add the rinsed red split lentils, pour in 800ml of water, and bring to a simmer. Once simmering, reduce to a low-medium heat and pop on a lid. Allow to cook for 12-15 minutes until the lentils are soft, only stirring every now and then.
TOASTY PISTACHIOS & CRISPY SULTANAS
While the lentils are simmering, place the pistachios and sultanas in a pan over a medium heat. Toast for 2-4 minutes until the pistachios are starting to brown and the sultanas are crisping up, shifting occasionally. Remove from the pan on completion and set aside to cool.
FINISHING TOUCHES
Once the lentils are cooked and the tandoori potatoes are roasted, add the oat milk and the shredded spinach to the pot of dhal. Bring back to a simmer and pop on the lid. Cook for 3-4 minutes to allow the spinach to wilt into the sauce. Season to taste and remove from the heat on completion.
DISH UP & DIG IN
Serve up some hearty spoonfuls of lentil dhal. Top it off with the tandoori roast potatoes and the crispy pistachios and sultanas. Garnish with a sprinkling of fresh, chopped parsley. Divine, Chef!