What are the main ingredients in LUXURIOUS CAPE MALAY DHAL?

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

What is the nutritional information of LUXURIOUS CAPE MALAY DHAL?

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

How do I prepare LUXURIOUS CAPE MALAY DHAL?

MAKE YOUR CREAMY DHAL: Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for a minute until fragrant. Add the drained lentils and cooked chopped tomatoes, mix to combine, and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 15-20 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste. ASSEMBLE YOUR RAITA!: Grate the cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving. LUSH NUTS: Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. POPPIN’ CHICKPEA CRUMBLE: Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste. WARM THE ROTIS: Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. ALL DHAL’D UP!: Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the cucumber raita and rotis on the side. What a feast...

What should be prepared from my kitchen to make LUXURIOUS CAPE MALAY DHAL?

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

LUXURIOUS CAPE MALAY DHAL

Name: LUXURIOUS CAPE MALAY DHAL
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey; Paper Towel

This creamy lentil and tomato dahl features the lush flavour of Cape Malay curry spices. Balanced by cool raita and warm rotis, with a decadent pistachio-sultana-chickpea crumble for texture and crunch. All in a matter of minutes!

LUXURIOUS CAPE MALAY DHAL

with pistachios, golden sultanas, crème fraîche & rotis

Hands on Time: 15 - 25 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

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

Serves 1

MAKE YOUR CREAMY DHAL
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for a minute until fragrant. Add the drained lentils, cooked chopped tomatoes, and 60ml of water. Mix to combine and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 10-15 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
ASSEMBLE YOUR RAITA!
Grate the cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving.
LUSH NUTS
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
POPPIN’ CHICKPEA CRUMBLE
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained chickpeas for 10-12 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste.
WARM THE ROTIS
Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
ALL DHAL’D UP!
Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the cucumber raita and rotis on the side. What a feast...

Spice and All Things Nice Cape Malay Curry Paste - 15ml
Lentils - 120g
Cooked Chopped Tomatoes - 100g
Spinach - 75g
Crème Fraîche - 65ml
Cucumber - 50g
Plain Yoghurt - 50ml
Fresh Coriander - 4g
Pistachio Nuts - 10g
Chickpeas - 60g
Golden Sultanas - 10g
Whole Wheat Rotis - 2

Download the Recipe

Serves 2

MAKE YOUR CREAMY DHAL
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for a minute until fragrant. Add the drained lentils and cooked chopped tomatoes, mix to combine, and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 15-20 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
ASSEMBLE YOUR RAITA!
Grate the cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving.
LUSH NUTS
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
POPPIN’ CHICKPEA CRUMBLE
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste.
WARM THE ROTIS
Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
ALL DHAL’D UP!
Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the cucumber raita and rotis on the side. What a feast...

Spice and All Things Nice Cape Malay Curry Paste - 30ml
Lentils - 240g
Cooked Chopped Tomatoes - 200g
Spinach - 150g
Crème Fraîche - 125ml
Cucumber - 100g
Plain Yoghurt - 100ml
Fresh Coriander - 8g
Pistachio Nuts - 20g
Chickpeas - 120g
Golden Sultanas - 20g
Whole Wheat Rotis - 4

Download the Recipe

Serves 3

MAKE YOUR CREAMY DHAL
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for a minute until fragrant. Add the drained lentils and cooked chopped tomatoes, mix to combine, and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 15-20 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
ASSEMBLE YOUR RAITA!
Grate the cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving.
LUSH NUTS
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
POPPIN’ CHICKPEA CRUMBLE
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste.
WARM THE ROTIS
Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
ALL DHAL’D UP!
Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the cucumber raita and rotis on the side. What a feast...

Spice and All Things Nice Cape Malay Curry Paste - 30ml
Lentils - 240g
Cooked Chopped Tomatoes - 200g
Spinach - 150g
Crème Fraîche - 125ml
Cucumber - 100g
Plain Yoghurt - 100ml
Fresh Coriander - 8g
Pistachio Nuts - 20g
Chickpeas - 120g
Golden Sultanas - 20g
Whole Wheat Rotis - 4

Download the Recipe

Serves 4

MAKE YOUR CREAMY DHAL
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for 1-2 minutes until fragrant. Add the drained lentils and cooked chopped tomatoes, mix to combine, and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 20-25 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
ASSEMBLE YOUR RAITA!
Grate the cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving.
LUSH NUTS
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
POPPIN’ CHICKPEA CRUMBLE
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste.
WARM THE ROTIS
Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
ALL DHAL’D UP!
Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the cucumber raita and rotis on the side. What a feast...