There is nothing dull about this Cape Malay dahl, Chef! Intricate layers of Spice & All Things Nice Cape Malay Curry Paste combine with spicy ginger, creamy coconut milk, earthy mushrooms & spinach. Dished up over a generous serving of bulgur wheat and garnished with sweet pops of golden sultanas and herbaceous coriander.
Cape Malay-style Dahl
Cape Malay-style Dahl
with golden sultanas & bulgur wheat
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Bulgur Wheat
- Button Mushrooms
- Coconut Milk
- Cooked Chopped Tomato
- Dried Red Lentils
- Fresh Coriander
- Fresh Ginger
- Golden Sultanas
- Onion
- Onions
- Spice & All Things Nice Cape Malay Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Seasoning (salt & pepper)
- Paper Towel
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
ALL THE Almonds
Place the Almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
GOLDEN MUSHROOMS
Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 5-6 minutes (shifting occasionally). Remove from the pot and set aside.
SILKY, SWEET Onions
Return the pot to medium heat with a drizzle of oil. Fry the Onion until caramelised, 8-10 minutes (shifting occasionally).
HURRY WITH THE CURRY
To the pot of caramelised onion, add the curry paste (to taste) and the ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the lentils, the cooked chopped tomato, the coconut milk, and 100ml [200ml]|#7DA0D7 of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 10-12 minutes. Stir through the Spinach and the mushrooms. Loosen with a splash of water if it’s too thick. Remove from the heat.
DELICIOUS DAHL
Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the sultanas, the Almonds and the coriander.
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
ALL THE Almonds
Place the Almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
GOLDEN MUSHROOMS
Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 5-6 minutes (shifting occasionally). Remove from the pot and set aside.
SILKY, SWEET Onions
Return the pot to medium heat with a drizzle of oil. Fry the Onion until caramelised, 8-10 minutes (shifting occasionally).
HURRY WITH THE CURRY
To the pot of caramelised onion, add the curry paste (to taste) and the ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the lentils, the cooked chopped tomato, the coconut milk, and 100ml [200ml]|#7DA0D7 of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 10-12 minutes. Stir through the Spinach and the mushrooms. Loosen with a splash of water if it’s too thick. Remove from the heat.
DELICIOUS DAHL
Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the sultanas, the Almonds and the coriander.
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
ALL THE Almonds
Place the Almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
GOLDEN MUSHROOMS
Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 6-7 minutes (shifting occasionally). Remove from the pot and set aside.
SILKY, SWEET Onions
Return the pot to medium heat with a drizzle of oil. Fry the Onion until caramelised, 12-15 minutes (shifting occasionally).
HURRY WITH THE CURRY
To the pot of caramelised onion, add the curry paste (to taste) and the ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the lentils, the cooked chopped tomato, the coconut milk, and 300ml [400ml]|#7DA0D7 of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 12-15 minutes. Stir through the Spinach and the mushrooms. Loosen with a splash of water if it’s too thick. Remove from the heat.
DELICIOUS DAHL
Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the sultanas, the Almonds and the coriander.
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
ALL THE Almonds
Place the Almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
GOLDEN MUSHROOMS
Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 6-7 minutes (shifting occasionally). Remove from the pot and set aside.
SILKY, SWEET Onions
Return the pot to medium heat with a drizzle of oil. Fry the Onion until caramelised, 12-15 minutes (shifting occasionally).
HURRY WITH THE CURRY
To the pot of caramelised onion, add the curry paste (to taste) and the ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the lentils, the cooked chopped tomato, the coconut milk, and 300ml [400ml]|#7DA0D7 of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 12-15 minutes. Stir through the Spinach and the mushrooms. Loosen with a splash of water if it’s too thick. Remove from the heat.
DELICIOUS DAHL
Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the sultanas, the Almonds and the coriander.
Frequently Asked Questions
What is the preparation time for Cape Malay-style Dahl?
The preparation time for Cape Malay-style Dahl with golden sultanas & bulgur wheat is between 25 and 40 minutes.
What is the total time required to make Cape Malay-style Dahl with golden sultanas & bulgur wheat?
The total time required to make Cape Malay-style Dahl with golden sultanas & bulgur wheat is between 40 and 60 minutes.
How many servings does Cape Malay-style Dahl provide?
4 servings
What are the main ingredients in Cape Malay-style Dahl?
Almonds, Bulgur Wheat, Button Mushrooms, Coconut Milk, Cooked Chopped Tomato, Dried Red Lentils, Fresh Coriander, Fresh Ginger, Golden Sultanas, Onion, Onions, Spice & All Things Nice Cape Malay Curry Paste, Spinach
What is the nutritional information of Cape Malay-style Dahl?
Calories: 1039, Carbs: 165 grams, Fat: grams, Protein: 45 grams, Sugar: 26.9 grams, Salt: 601 grams
How do I prepare Cape Malay-style Dahl?
HURRY WITH THE CURRY: To the pot of caramelised onion, add the curry paste (to taste) and the ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the lentils, the cooked chopped tomato, the coconut milk, and 100ml [200ml]|#7DA0D7 of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 10-12 minutes. Stir through the spinach and the mushrooms. Loosen with a splash of water if it’s too thick. Remove from the heat. DELICIOUS DAHL: Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the sultanas, the almonds and the coriander. SILKY, SWEET ONIONS: Return the pot to medium heat with a drizzle of oil. Fry the onion until caramelised, 8-10 minutes (shifting occasionally). GOLDEN MUSHROOMS: Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 5-6 minutes (shifting occasionally). Remove from the pot and set aside. ALL THE ALMONDS: Place the almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. BEGIN THE BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
What should be prepared from my kitchen to make Cape Malay-style Dahl?
Almonds, Bulgur Wheat, Button Mushrooms, Coconut Milk, Cooked Chopped Tomato, Dried Red Lentils, Fresh Coriander, Fresh Ginger, Golden Sultanas, Onion, Onions, Spice & All Things Nice Cape Malay Curry Paste, Spinach
How many calories does Cape Malay-style Dahl have?
1039 calories
How much fat content does Cape Malay-style Dahl have?
grams
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