What are the main ingredients in Fragrant Cape Malay Dahl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Tea Towel, Butter (optional)

What is the nutritional information of Fragrant Cape Malay Dahl?

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

How do I prepare Fragrant Cape Malay Dahl?

A PAN OF GOLDEN DELIGHT: Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). Remove from the heat and season to taste. Cover to keep warm and set aside for serving. GET YOUR DAHL STARTED: Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained lentils, the cooked chopped tomatoes, and 125ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until thickened. WHILE THE CURRY IS SIMMERING…: Using a cloth, squeeze out and discard the excess liquid from the grated cucumber. Combine with a third of the yoghurt and stir through three-quarters of the chopped coriander. Season to taste and set aside for serving. Place the pistachios in a pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. ALMOST THERE!: Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice. TIME TO DEVOUR…: Spoon the silky Cape Malay dahl into bowls and top with the chickpeas and sultanas. Garnish with the chopped, toasted pistachios and the remaining coriander. Serve with the cucumber raita and rotis on the side. Scoop up and enjoy! ROTI O’CLOCK: When the dahl has thickened, stir through the shredded spinach and cook for 3-4 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.

What should be prepared from my kitchen to make Fragrant Cape Malay Dahl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Tea Towel, Butter (optional)

Fragrant Cape Malay Dahl

A nod to Cape Town’s 300-year-old Cape Malay cuisine. This lush tomato and lentil dahl is given an edge by cool raita, a pistachio crunch, vitamin-packed spinach, and toasted chickpeas tumbled with plump golden sultanas.

Fragrant Cape Malay Dahl

with cucumber raita, toasted pistachios & whole wheat rotis

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Cooked Chopped Tomatoes
Cucumber
Fresh Coriander
Golden Sultanas
Greek Yoghurt
Lentils
Pistachio Nuts
Spice and All Things Nice Cape Malay Curry Paste
Spinach
Whole Wheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Tea Towel
Butter (optional)

Serves 1

A PAN OF GOLDEN DELIGHT
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 10-12 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). Remove from the heat and season to taste. Cover to keep warm and set aside for serving.
GET YOUR DAHL STARTED
Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained lentils, the cooked chopped tomatoes, and 65ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 5-6 minutes until thickened.
WHILE THE CURRY IS SIMMERING…
Using a cloth, squeeze out and discard the excess liquid from the grated cucumber. Combine with a third of the yoghurt and stir through three-quarters of the chopped coriander. Season to taste and set aside for serving. Place the pistachios in a pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ROTI O’CLOCK
When the dahl has thickened, stir through the shredded spinach and cook for 2-3 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.
ALMOST THERE!
Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO DEVOUR…
Spoon the silky Cape Malay dahl into a bowl and top with the chickpeas and sultanas. Garnish with the chopped, toasted pistachios and the remaining coriander. Serve with the cucumber raita and rotis on the side. Scoop up and enjoy!

Chickpeas - 60g
Golden Sultanas - 10g
Spice and All Things Nice Cape Malay Curry Paste - 15ml
Lentils - 120g
Cooked Chopped Tomatoes - 100g
Cucumber - 50g
Greek Yoghurt - 125ml
Fresh Coriander - 4g
Pistachio Nuts - 10g
Spinach - 75g
Whole Wheat Rotis - 2

Download the Recipe

Serves 2

A PAN OF GOLDEN DELIGHT
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). Remove from the heat and season to taste. Cover to keep warm and set aside for serving.
GET YOUR DAHL STARTED
Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained lentils, the cooked chopped tomatoes, and 125ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until thickened.
WHILE THE CURRY IS SIMMERING…
Using a cloth, squeeze out and discard the excess liquid from the grated cucumber. Combine with a third of the yoghurt and stir through three-quarters of the chopped coriander. Season to taste and set aside for serving. Place the pistachios in a pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ROTI O’CLOCK
When the dahl has thickened, stir through the shredded spinach and cook for 3-4 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.
ALMOST THERE!
Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO DEVOUR…
Spoon the silky Cape Malay dahl into bowls and top with the chickpeas and sultanas. Garnish with the chopped, toasted pistachios and the remaining coriander. Serve with the cucumber raita and rotis on the side. Scoop up and enjoy!

Chickpeas - 120g
Golden Sultanas - 20g
Spice and All Things Nice Cape Malay Curry Paste - 30ml
Lentils - 240g
Cooked Chopped Tomatoes - 200g
Cucumber - 100g
Greek Yoghurt - 250ml
Fresh Coriander - 8g
Pistachio Nuts - 20g
Spinach - 150g
Whole Wheat Rotis - 4

Download the Recipe

Serves 3

A PAN OF GOLDEN DELIGHT
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). Remove from the heat and season to taste. Cover to keep warm and set aside for serving.
GET YOUR DAHL STARTED
Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained lentils, the cooked chopped tomatoes, and 125ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until thickened.
WHILE THE CURRY IS SIMMERING…
Using a cloth, squeeze out and discard the excess liquid from the grated cucumber. Combine with a third of the yoghurt and stir through three-quarters of the chopped coriander. Season to taste and set aside for serving. Place the pistachios in a pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ROTI O’CLOCK
When the dahl has thickened, stir through the shredded spinach and cook for 3-4 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.
ALMOST THERE!
Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO DEVOUR…
Spoon the silky Cape Malay dahl into bowls and top with the chickpeas and sultanas. Garnish with the chopped, toasted pistachios and the remaining coriander. Serve with the cucumber raita and rotis on the side. Scoop up and enjoy!

Chickpeas - 120g
Golden Sultanas - 20g
Spice and All Things Nice Cape Malay Curry Paste - 30ml
Lentils - 240g
Cooked Chopped Tomatoes - 200g
Cucumber - 100g
Greek Yoghurt - 250ml
Fresh Coriander - 8g
Pistachio Nuts - 20g
Spinach - 150g
Whole Wheat Rotis - 4

Download the Recipe

Serves 4

A PAN OF GOLDEN DELIGHT
Place a large pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 15-20 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). Remove from the heat and season to taste. Cover to keep warm and set aside for serving.
GET YOUR DAHL STARTED
Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained lentils, the cooked chopped tomatoes, and 250ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 10-12 minutes until thickened.
WHILE THE CURRY IS SIMMERING…
Using a cloth, squeeze out and discard the excess liquid from the grated cucumber. Combine with a third of the yoghurt and stir through three-quarters of the chopped coriander. Season to taste and set aside for serving. Place the pistachios in a large pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ROTI O’CLOCK
When the dahl has thickened, stir through the shredded spinach and cook for 4-5 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.
ALMOST THERE!
Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO DEVOUR…
Spoon the silky Cape Malay dahl into bowls and top with the chickpeas and sultanas. Garnish with the chopped, toasted pistachios and the remaining coriander. Serve with the cucumber raita and rotis on the side. Scoop up and enjoy!