eCook Meal
Cape Malay Dahl
with homemade raita, toasted pistachios & rotis
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.94
for 4 servings · R38.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Rotis needs 8Mini Butter Rotis 12 x 17 g R39.99 · whole pack (size can't be divided)R39.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 · 86% of packR17.13
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Pistachio Nuts needs 20 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 10% of packR12.70
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Red Lentils needs 400 gSplit Red Lentils 500 g 500 g at R44.99 · 80% of packR35.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- Spice & All Things Nice Cape Malay Curry Paste
- Golden Sultanas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cucumber, Fresh Coriander, Golden Sultanas, Greek Yoghurt, Pistachio Nuts, Red Lentils, Rotis, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Tomato
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?
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. 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. 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. 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. 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! 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, Cucumber, Fresh Coriander, Golden Sultanas, Greek Yoghurt, Pistachio Nuts, Red Lentils, Rotis, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Tomato
How many calories does Cape Malay Dahl have?
1171 calories
How much fat content does Cape Malay Dahl have?
grams