A nod to Cape Town’s 300-year-old Cape Malay cuisine. This creamy tomato and lentil dahl is given an edge by cool raita, a pistachio crunch, vitamin-packed spinach, and toasted chickpeas tumbled with plump sultanas.
Decadent Cape Malay Dahl
Decadent Cape Malay Dahl
with Greek yoghurt, pistachios, golden sultanas & rotis
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chickpeas
- Cooked Chopped Tomato
- Cucumber
- Fresh Coriander
- Golden Sultanas
- Lentils
- Pistachio Nuts
- Plain Greek Yoghurt
- Spice and All Things Nice Cape Malay Curry Paste
- Spinach
- Whole Wheat Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Tea Towel
- Butter (optional)
A PAN OF GOLDEN DELIGHT
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 10-12 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). On completion, remove from the heat and season. Cover to keep warm and set aside for serving.
GET YOUR DAHL STARTED
Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the Cooked Chopped Tomato, and 65ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 5-6 minutes until thickened.
WHILE THE CURRY IS SIMMERING…
Using a cloth, squeeze out and discard the liquid from the grated Cucumber. Combine with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside for serving. Place the pistachios in a clean pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ROTI O’CLOCK
When the dahl has thickened, stir through the shredded Spinach and allow to cook for 2-3 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.
ALMOST THERE!
Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO DEVOUR
Spoon the silky Cape Malay dahl into a bowl and top with the Chickpeas and sultanas. Garnish with the chopped, 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 and All Things Nice Cape Malay Curry Paste - 15ml
Lentils - 120g
Cooked Chopped Tomato - 100g
Cucumber - 50g
Plain Greek Yoghurt - 125ml
Fresh Coriander - 4g
Pistachio Nuts - 10g
Spinach - 75g
Whole Wheat Rotis - 2
A PAN OF GOLDEN DELIGHT
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). On completion, remove from the heat and season. Cover to keep warm and set aside for serving.
GET YOUR DAHL STARTED
Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the Cooked Chopped Tomato, and 125ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until thickened.
WHILE THE CURRY IS SIMMERING…
Using a cloth, squeeze out and discard the liquid from the grated Cucumber. Combine with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside for serving. Place the pistachios in a clean pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ROTI O’CLOCK
When the dahl has thickened, stir through the shredded Spinach and allow to cook for 3-4 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.
ALMOST THERE!
Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO DEVOUR
Spoon the silky Cape Malay dahl into some bowls and top with the Chickpeas and sultanas. Garnish with the chopped, 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 and All Things Nice Cape Malay Curry Paste - 30ml
Lentils - 240g
Cooked Chopped Tomato - 200g
Cucumber - 100g
Plain Greek Yoghurt - 250ml
Fresh Coriander - 8g
Pistachio Nuts - 20g
Spinach - 150g
Whole Wheat Rotis - 4
A PAN OF GOLDEN DELIGHT
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). On completion, remove from the heat and season. Cover to keep warm and set aside for serving.
GET YOUR DAHL STARTED
Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the Cooked Chopped Tomato, and 125ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until thickened.
WHILE THE CURRY IS SIMMERING…
Using a cloth, squeeze out and discard the liquid from the grated Cucumber. Combine with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside for serving. Place the pistachios in a clean pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ROTI O’CLOCK
When the dahl has thickened, stir through the shredded Spinach and allow to cook for 3-4 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.
ALMOST THERE!
Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO DEVOUR
Spoon the silky Cape Malay dahl into some bowls and top with the Chickpeas and sultanas. Garnish with the chopped, 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 and All Things Nice Cape Malay Curry Paste - 30ml
Lentils - 240g
Cooked Chopped Tomato - 200g
Cucumber - 100g
Plain Greek Yoghurt - 250ml
Fresh Coriander - 8g
Pistachio Nuts - 20g
Spinach - 150g
Whole Wheat Rotis - 4
A PAN OF GOLDEN DELIGHT
Place a large pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 15-20 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). On completion, remove from the heat and season. Cover to keep warm and set aside for serving.
GET YOUR DAHL STARTED
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the Cooked Chopped Tomato, and 250ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 10-12 minutes until thickened.
WHILE THE CURRY IS SIMMERING…
Using a cloth, squeeze out and discard the liquid from the grated Cucumber. Combine with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside for serving. Place the pistachios in a clean pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ROTI O’CLOCK
When the dahl has thickened, stir through the shredded Spinach and allow to cook for 4-5 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm.
ALMOST THERE!
Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO DEVOUR
Spoon the silky Cape Malay dahl into some bowls and top with the Chickpeas and sultanas. Garnish with the chopped, 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 and All Things Nice Cape Malay Curry Paste - 60ml
Lentils - 480g
Cooked Chopped Tomato - 400g
Cucumber - 200g
Plain Greek Yoghurt - 500ml
Fresh Coriander - 15g
Pistachio Nuts - 40g
Spinach - 300g
Whole Wheat Rotis - 8
Frequently Asked Questions
What is the preparation time for Decadent Cape Malay Dahl?
The preparation time for Decadent Cape Malay Dahl with Greek yoghurt, pistachios, golden sultanas & rotis is between 20 and 35 minutes.
What is the total time required to make Decadent Cape Malay Dahl with Greek yoghurt, pistachios, golden sultanas & rotis?
The total time required to make Decadent Cape Malay Dahl with Greek yoghurt, pistachios, golden sultanas & rotis is between 35 and 50 minutes.
How many servings does Decadent Cape Malay Dahl provide?
4 servings
What are the main ingredients in Decadent Cape Malay Dahl?
Chickpeas, Cooked Chopped Tomato, Cucumber, Fresh Coriander, Golden Sultanas, Lentils, Pistachio Nuts, Plain Greek Yoghurt, Spice and All Things Nice Cape Malay Curry Paste, Spinach, Whole Wheat Rotis
What is the nutritional information of Decadent Cape Malay Dahl?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Decadent Cape Malay Dahl?
ALMOST THERE!: Once the dahl is cooked, remove from the heat and stir through the remaining yoghurt. Season to taste with salt, pepper, and a sweetener of choice. A PAN OF GOLDEN DELIGHT: Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. During the final 2 minutes, stir through the sultanas and a knob of butter (optional). On completion, remove from the heat and season. Cover to keep warm and set aside for serving. GET YOUR DAHL STARTED: Place a pot over a medium heat with a drizzle of oil. When hot, fry the curry paste to taste for 1-2 minutes until fragrant, shifting constantly. Add the drained lentils, the cooked chopped tomato, and 125ml of water. Stir until the curry paste is incorporated into the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until thickened. WHILE THE CURRY IS SIMMERING…: Using a cloth, squeeze out and discard the liquid from the grated cucumber. Combine with ⅓ of the yoghurt and ¾ of the chopped coriander. Season and set aside for serving. Place the pistachios in a clean pan over a medium heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. ROTI O’CLOCK: When the dahl has thickened, stir through the shredded spinach and allow to cook for 3-4 minutes until wilted. In the meantime, return the pistachio pan to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate in a single layer and heat up in the microwave for 30-60 seconds. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm. TIME TO DEVOUR: Spoon the silky Cape Malay dahl into some bowls and top with the chickpeas and sultanas. Garnish with the chopped, toasted pistachios and the remaining coriander. Serve with the raita and rotis on the side. Scoop up and enjoy!
What should be prepared from my kitchen to make Decadent Cape Malay Dahl?
Chickpeas, Cooked Chopped Tomato, Cucumber, Fresh Coriander, Golden Sultanas, Lentils, Pistachio Nuts, Plain Greek Yoghurt, Spice and All Things Nice Cape Malay Curry Paste, Spinach, Whole Wheat Rotis
How many calories does Decadent Cape Malay Dahl have?
calories
How much fat content does Decadent Cape Malay Dahl have?
grams
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