After eating tons of dhal on a trip to India, I realised that often the more simple something is, the more delicious it is. I then developed this tadka dhal recipe, which became a much-loved staple on the menu at The Melting Pot – we literally never took it off!
The Melting Pot’s Tadka Dhal
The Melting Pot’s Tadka Dhal
with yellow split lentils, toasted macadamia nuts & coconut cream
Hands on Time: 40 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Chilli Powder
- Coconut Cream
- Cumin Seeds
- Fresh Coriander
- Fresh Ginger
- Fruit Chutney
- Garlic Clove
- Macadamia Nuts
- Naan Bread
- Onion
- Plum Tomato
- Spinach
- Yellow Split Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SIMMER THE LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 750ml of boiling water. Bring to a simmer and pop on a lid. Cook for 25-30 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking.
TOASTY NUTS
Roughly chop the macadamias and place in a pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside.
SPICES & SPINACH
When the lentils are halfway, return the pan to a medium-high heat with 2 tbsp of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded spinach for 3-4 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving.
TADKA DHAL
Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 6-8 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced onion. Fry for 6-8 minutes until caramelised, shifting occasionally. Add the grated garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 75ml of water and a generous pinch of salt. Cook for 3-4 minutes until the lentils have absorbed the flavours, stirring occasionally.
NEARLY THERE
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
FRAGRANT FEAST
Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef!
Yellow Split Lentils - 100ml
Macadamia Nuts - 15g
Chilli Powder - 5ml
Cumin Seeds - 5ml
Spinach - 100g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Plum Tomato - 1
Naan Bread - 1
Coconut Cream - 50ml
Fresh Coriander - 3g
Fruit Chutney - 30ml
SIMMER THE LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 1L of boiling water. Bring to a simmer and pop on a lid. Cook for 25-30 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking.
TOASTY NUTS
Roughly chop the macadamias and place in a large pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside.
SPICES & SPINACH
When the lentils are halfway, return the pan to a medium-high heat with 60ml of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded spinach for 4-5 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving.
TADKA DHAL
Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 8-10 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced onion. Fry for 8-10 minutes until caramelised, shifting occasionally. Add the grated garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 150ml of water and a generous pinch of salt. Cook for 4-5 minutes until the lentils have absorbed the flavours, stirring occasionally.
NEARLY THERE…
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan one at a time for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
FRAGRANT FEAST
Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef!
Yellow Split Lentils - 200ml
Macadamia Nuts - 30g
Chilli Powder - 10ml
Cumin Seeds - 10ml
Spinach - 200g
Onion - 1
Garlic Clove - 2
Fresh Ginger - 20g
Plum Tomato - 1
Naan Bread - 2
Coconut Cream - 100ml
Fresh Coriander - 5g
Fruit Chutney - 65ml
SIMMER THE LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 1L of boiling water. Bring to a simmer and pop on a lid. Cook for 25-30 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking.
TOASTY NUTS
Roughly chop the macadamias and place in a large pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside.
SPICES & SPINACH
When the lentils are halfway, return the pan to a medium-high heat with 60ml of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded spinach for 4-5 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving.
TADKA DHAL
Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 8-10 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced onion. Fry for 8-10 minutes until caramelised, shifting occasionally. Add the grated garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 150ml of water and a generous pinch of salt. Cook for 4-5 minutes until the lentils have absorbed the flavours, stirring occasionally.
NEARLY THERE…
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan one at a time for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
FRAGRANT FEAST
Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef!
Yellow Split Lentils - 200ml
Macadamia Nuts - 30g
Chilli Powder - 10ml
Cumin Seeds - 10ml
Spinach - 200g
Onion - 1
Garlic Clove - 2
Fresh Ginger - 20g
Plum Tomato - 1
Naan Bread - 2
Coconut Cream - 100ml
Fresh Coriander - 5g
Fruit Chutney - 65ml
SIMMER THE LENTILS
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 2L of boiling water. Bring to a simmer and pop on a lid. Cook for 30-35 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking.
TOASTY NUTS
Roughly chop the macadamias and place in a large pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside.
SPICES & SPINACH
When the lentils are halfway, return the pan to a medium-high heat with 100ml of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded spinach for 5-6 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving.
TADKA DHAL
Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 10-12 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced onion. Fry for 10-12 minutes until caramelised, shifting occasionally. Add the grated garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 250ml of water and a generous pinch of salt. Cook for 5-7 minutes until the lentils have absorbed the flavours, stirring occasionally.
NEARLY THERE…
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan one at a time for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
FRAGRANT FEAST
Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef!
Yellow Split Lentils - 400ml
Macadamia Nuts - 60g
Chilli Powder - 20ml
Cumin Seeds - 20ml
Spinach - 400g
Onion - 2
Garlic Clove - 3
Fresh Ginger - 40g
Plum Tomato - 2
Naan Bread - 4
Coconut Cream - 200ml
Fresh Coriander - 10g
Fruit Chutney - 125ml
Woolies Products in this dish
