Our take on this dahl is a nod to the Cape Malay cuisine. It is given an edge by cool raita, a pistachio crunch, bright spinach, and toasted chickpeas tumbled with plump sultanas.
Cape Malay Dahl
Cape Malay Dahl
with homemade raita, toasted pistachios & rotis
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chickpeas
- Cooked Chopped Tomato
- Cucumber
- Fresh Coriander
- Golden Sultanas
- Greek Yoghurt
- Pistachio Nuts
- Red Lentils
- Rotis
- Spice & All Things Nice Cape Malay Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
A PAN OF GOLDEN DELIGHT
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until crispy and caramel in colour, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. During the final 2 minutes, add the sultanas and a knob of butter (optional). Remove from the pan, cover, and set aside.
GET YOUR DAHL STARTED
Place a pot over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the Cooked Chopped Tomato, and 250ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, reduce the heat and simmer until the lentils are cooked through and the sauce is thick, 10-12 minutes. Stir through the shredded Spinach and cook until wilted, 2-3 minutes. Loosen with a splash of water if it’s too thick.
WHILE THE CURRY IS SIMMERING…
Using a clean cloth, squeeze out and discard the liquid from the grated Cucumber. Combine the strained cucumber with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside. Place the pistachios in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and roughly chop.
ROTI O’CLOCK
Return the pan to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ALMOST THERE!
Once the dahl is cooked and the Spinach is wilted, remove from the heat and stir through the remaining yoghurt. Add a sweetener and season.
TIME TO DEVOUR
Spoon the silky Cape Malay dahl into a bowl and top with the Chickpeas & sultanas. Garnish with the toasted pistachios and the remaining coriander. Serve with the raita and Rotis on the side. Scoop up and enjoy!
Chickpeas - 60g
Golden Sultanas - 10g
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Red Lentils - 100g
Cooked Chopped Tomato - 100g
Spinach - 75g
Cucumber - 50g
Greek Yoghurt - 100ml
Fresh Coriander - 3g
Pistachio Nuts - 5g
Rotis - 2
A PAN OF GOLDEN DELIGHT
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until crispy and caramel in colour, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. During the final 2 minutes, add the sultanas and a knob of butter (optional). Remove from the pan, cover, and set aside.
GET YOUR DAHL STARTED
Place a pot over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the Cooked Chopped Tomato, and 350ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, reduce the heat and simmer until the lentils are cooked through and the sauce is thick, 10-12 minutes. Stir through the shredded Spinach and cook until wilted, 3-4 minutes. Loosen with a splash of water if it’s too thick.
WHILE THE CURRY IS SIMMERING…
Using a clean cloth, squeeze out and discard the liquid from the grated Cucumber. Combine the strained cucumber with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside. Place the pistachios in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and roughly chop.
ROTI O’CLOCK
Return the pan to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ALMOST THERE!
Once the dahl is cooked and the Spinach is wilted, remove from the heat and stir through the remaining yoghurt. Add a sweetener and season.
TIME TO DEVOUR
Spoon the silky Cape Malay dahl into bowls and top with the Chickpeas & sultanas. Garnish with the toasted pistachios and the remaining coriander. Serve with the raita and Rotis on the side. Scoop up and enjoy!
Chickpeas - 120g
Golden Sultanas - 20g
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Red Lentils - 200g
Cooked Chopped Tomato - 200g
Spinach - 150g
Cucumber - 100g
Greek Yoghurt - 200ml
Fresh Coriander - 5g
Pistachio Nuts - 10g
Rotis - 4
A PAN OF GOLDEN DELIGHT
Place a large pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until crispy and caramel in colour, 15-20 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. During the final 2 minutes, add the sultanas and a knob of butter (optional). Remove from the pan, cover, and set aside.
GET YOUR DAHL STARTED
Place a pot over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the Cooked Chopped Tomato, and 600ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, reduce the heat and simmer until the lentils are cooked through and the sauce is thick, 12-15 minutes. Stir through the shredded Spinach and cook until wilted, 4-5 minutes. Loosen with a splash of water if it’s too thick.
WHILE THE CURRY IS SIMMERING…
Using a clean cloth, squeeze out and discard the liquid from the grated Cucumber. Combine the strained cucumber with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside. Place the pistachios in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and roughly chop.
ROTI O’CLOCK
Return the pan to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ALMOST THERE!
Once the dahl is cooked and the Spinach is wilted, remove from the heat and stir through the remaining yoghurt. Add a sweetener and season.
TIME TO DEVOUR
Spoon the silky Cape Malay dahl into bowls and top with the Chickpeas & sultanas. Garnish with the toasted pistachios and the remaining coriander. Serve with the raita and Rotis on the side. Scoop up and enjoy!
Chickpeas - 180g
Golden Sultanas - 30g
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Red Lentils - 300g
Cooked Chopped Tomato - 300g
Spinach - 225g
Cucumber - 150g
Greek Yoghurt - 300ml
Fresh Coriander - 8g
Pistachio Nuts - 15g
Rotis - 6
A PAN OF GOLDEN DELIGHT
Place a large pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until crispy and caramel in colour, 15-20 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. During the final 2 minutes, add the sultanas and a knob of butter (optional). Remove from the pan, cover, and set aside.
GET YOUR DAHL STARTED
Place a pot over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the Cooked Chopped Tomato, and 700ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, reduce the heat and simmer until the lentils are cooked through and the sauce is thick, 12-15 minutes. Stir through the shredded Spinach and cook until wilted, 4-5 minutes. Loosen with a splash of water if it’s too thick.
WHILE THE CURRY IS SIMMERING…
Using a clean cloth, squeeze out and discard the liquid from the grated Cucumber. Combine the strained cucumber with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside. Place the pistachios in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and roughly chop.
ROTI O’CLOCK
Return the pan to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ALMOST THERE!
Once the dahl is cooked and the Spinach is wilted, remove from the heat and stir through the remaining yoghurt. Add a sweetener and season.
TIME TO DEVOUR
Spoon the silky Cape Malay dahl into bowls and top with the Chickpeas & sultanas. Garnish with the toasted pistachios and the remaining coriander. Serve with the raita and Rotis on the side. Scoop up and enjoy!
Chickpeas - 240g
Golden Sultanas - 40g
Spice & All Things Nice Cape Malay Curry Paste - 60ml
Red Lentils - 400g
Cooked Chopped Tomato - 400g
Spinach - 300g
Cucumber - 200g
Greek Yoghurt - 400ml
Fresh Coriander - 10g
Pistachio Nuts - 20g
Rotis - 8
Frequently Asked Questions
What is the preparation time for Cape Malay Dahl?
The preparation time for Cape Malay Dahl with homemade raita, toasted pistachios & rotis is between 25 and 40 minutes.
What is the total time required to make Cape Malay Dahl with homemade raita, toasted pistachios & rotis?
The total time required to make Cape Malay Dahl with homemade raita, toasted pistachios & rotis is between 45 and 60 minutes.
How many servings does Cape Malay Dahl provide?
4 servings
What are the main ingredients in Cape Malay Dahl?
Chickpeas, Cooked Chopped Tomato, Cucumber, Fresh Coriander, Golden Sultanas, Greek Yoghurt, Pistachio Nuts, Red Lentils, Rotis, Spice & All Things Nice Cape Malay Curry Paste, Spinach
What is the nutritional information of Cape Malay Dahl?
Calories: 1171, Carbs: 183 grams, Fat: grams, Protein: 56.9 grams, Sugar: 30.6 grams, Salt: 2308 grams
How do I prepare Cape Malay Dahl?
ALMOST THERE!: Once the dahl is cooked and the spinach is wilted, remove from the heat and stir through the remaining yoghurt. Add a sweetener and season. WHILE THE CURRY IS SIMMERING…: Using a clean cloth, squeeze out and discard the liquid from the grated cucumber. Combine the strained cucumber with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside. Place the pistachios in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and roughly chop. TIME TO DEVOUR: Spoon the silky Cape Malay dahl into bowls and top with the chickpeas & sultanas. Garnish with the toasted pistachios and the remaining coriander. Serve with the raita and rotis on the side. Scoop up and enjoy! ROTI O’CLOCK: Return the pan to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. GET YOUR DAHL STARTED: Place a pot over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the cooked chopped tomato, and 350ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, reduce the heat and simmer until the lentils are cooked through and the sauce is thick, 10-12 minutes. Stir through the shredded spinach and cook until wilted, 3-4 minutes. Loosen with a splash of water if it’s too thick. A PAN OF GOLDEN DELIGHT: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until crispy and caramel in colour, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. During the final 2 minutes, add the sultanas and a knob of butter (optional). Remove from the pan, cover, and set aside.
What should be prepared from my kitchen to make Cape Malay Dahl?
Chickpeas, Cooked Chopped Tomato, Cucumber, Fresh Coriander, Golden Sultanas, Greek Yoghurt, Pistachio Nuts, Red Lentils, Rotis, Spice & All Things Nice Cape Malay Curry Paste, Spinach
How many calories does Cape Malay Dahl have?
1171 calories
How much fat content does Cape Malay Dahl have?
grams
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