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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R169.46
for 4 servings · R42.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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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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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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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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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- Dried Red Lentils
- Spice & All Things Nice Cape Malay Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dried Red Lentils, Fresh Coriander, Ginger, Golden Sultanas, Onion, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Tomato
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?
SILKY, SWEET ONIONS: Return the pot to medium heat with a drizzle of oil. Fry the onion until caramelised, 8-10 minutes (shifting occasionally). DELICIOUS DAHL: Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the sultanas, the almonds and the coriander. 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. 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. 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, Dried Red Lentils, Fresh Coriander, Ginger, Golden Sultanas, Onion, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Tomato
How many calories does Cape Malay-style Dahl have?
1039 calories
How much fat content does Cape Malay-style Dahl have?
grams