What are the main ingredients in Golden Lentil Dahl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Golden Lentil Dahl?

Calories: 732, Carbs: 92 grams, Fat: grams, Protein: 29.9 grams, Sugar: 22.2 grams, Salt: 2629 grams

How do I prepare Golden Lentil Dahl?

FRESHNESS: In a small bowl, combine the coconut yoghurt with ½ of the chopped coriander and seasoning to taste. TOASTED SESAMES: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. ADDED VEG: Once the red lentils are cooked, add in the shredded spinach, chopped pickled peppers, and the coconut cream. Stir to combine and allow to cook for about 3-5 minutes with the lid off. Season to taste. Should the dahl be too thick, simply add a splash of water. COOK DAHL: Place a large pot over a low-medium heat with a drizzle of oil. When the oil is hot, add the diced onion, grated ginger, and a pinch of salt. Fry for 2-3 minutes, shifting occasionally, until the onion is soft and translucent. Add the Spice & Stock mix to the pan and fry for 1-2 minutes, stirring continuously. Add the rinsed red lentils and 300ml of water. Bring to a simmer. Once simmering, reduce the heat to low-medium and pop on the lid. Allow it to cook for 10-12 minutes until the lentils are soft, only stirring occasionally. BRING THE CRISP: Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. PLATE UP: Plate up the dahl, dollop over the coriander coconut yoghurt, and garnish with the toasted sesame seeds. Serve with sprinkles of the remaining coriander and the crispy poppadom on the side. Well done, Chef!

What should be prepared from my kitchen to make Golden Lentil Dahl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Golden Lentil Dahl

Originating from the Indian subcontinent, dahl has become the globally recognised triumph of pulses. And with it’s golden lentils, silky coconut cream, ruby peppers, toasted sesame seeds and the crunch of poppadom, this particular vegan magnificence is truly regal.

Golden Lentil Dahl

with spinach, peppers & crispy poppadoms

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Coconut Cream
Coconut Yoghurt
Fresh Coriander
Fresh Ginger
Onion
Onions
Pickled Bell Peppers
Poppadoms
Red Split Lentils
Spice & Stock Mix
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

COOK DAHL
Place a large pot over a low-medium heat with a drizzle of oil. When the oil is hot, add the diced onion, grated ginger, and a pinch of salt. Fry for 2-3 minutes, shifting occasionally, until the onion is soft and translucent. Add the Spice & Stock mix to the pan and fry for 1-2 minutes, stirring continuously. Add the rinsed red lentils and 180ml of water. Bring to a simmer. Once simmering, reduce the heat to low-medium and pop on the lid. Allow it to cook for 8-10 minutes until the lentils are soft, only stirring occasionally.
TOASTED SESAMES
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
ADDED VEG
Once the red lentils are cooked, add in the shredded spinach, chopped pickled peppers, and the coconut cream. Stir to combine and allow to cook for about 3-5 minutes with the lid off. Season to taste. Should the dahl be too thick, simply add a splash of water.
FRESHNESS
In a small bowl, combine the coconut yoghurt with ½ of the chopped coriander and seasoning to taste.
BRING THE CRISP
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
PLATE UP
Plate up the dahl, dollop over the coriander coconut yoghurt, and garnish with the toasted sesame seeds. Serve with sprinkles of the remaining coriander and the crispy poppadom on the side. Well done, Chef!

Onion - 1
Fresh Ginger - 15g
Spice & Stock Mix - 16,25ml
Red Split Lentils - 100ml
Black Sesame Seeds - 5ml
Spinach - 50g
Pickled Bell Peppers - 75g
Coconut Cream - 100ml
Coconut Yoghurt - 15ml
Fresh Coriander - 5g
Poppadoms - 2

Download the Recipe

Serves 2

COOK DAHL
Place a large pot over a low-medium heat with a drizzle of oil. When the oil is hot, add the diced onion, grated ginger, and a pinch of salt. Fry for 2-3 minutes, shifting occasionally, until the onion is soft and translucent. Add the Spice & Stock mix to the pan and fry for 1-2 minutes, stirring continuously. Add the rinsed red lentils and 300ml of water. Bring to a simmer. Once simmering, reduce the heat to low-medium and pop on the lid. Allow it to cook for 10-12 minutes until the lentils are soft, only stirring occasionally.
TOASTED SESAMES
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
ADDED VEG
Once the red lentils are cooked, add in the shredded spinach, chopped pickled peppers, and the coconut cream. Stir to combine and allow to cook for about 3-5 minutes with the lid off. Season to taste. Should the dahl be too thick, simply add a splash of water.
FRESHNESS
In a small bowl, combine the coconut yoghurt with ½ of the chopped coriander and seasoning to taste.
BRING THE CRISP
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
PLATE UP
Plate up the dahl, dollop over the coriander coconut yoghurt, and garnish with the toasted sesame seeds. Serve with sprinkles of the remaining coriander and the crispy poppadom on the side. Well done, Chef!

Onion - 1
Fresh Ginger - 30g
Spice & Stock Mix - 32,5ml
Red Split Lentils - 200ml
Black Sesame Seeds - 10ml
Spinach - 100g
Pickled Bell Peppers - 150g
Coconut Cream - 200ml
Coconut Yoghurt - 30ml
Fresh Coriander - 10g
Poppadoms - 4

Download the Recipe

Serves 3

COOK DAHL
Place a large pot over a low-medium heat with a drizzle of oil. When the oil is hot, add the diced onion, grated ginger, and a pinch of salt. Fry for 2-3 minutes, shifting occasionally, until the onion is soft and translucent. Add the Spice & Stock mix to the pan and fry for 1-2 minutes, stirring continuously. Add the rinsed red lentils and 480ml of water. Bring to a simmer. Once simmering, reduce the heat to low-medium and pop on the lid. Allow it to cook for 10-15 minutes until the lentils are soft, only stirring occasionally.
TOASTED SESAMES
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
ADDED VEG
Once the red lentils are cooked, add in the shredded spinach, chopped pickled peppers, and the coconut cream. Stir to combine and allow to cook for about 3-5 minutes with the lid off. Season to taste. Should the dahl be too thick, simply add a splash of water.
FRESHNESS
In a small bowl, combine the coconut yoghurt with ½ of the chopped coriander and seasoning to taste.
BRING THE CRISP
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
PLATE UP
Plate up the dahl, dollop over the coriander coconut yoghurt, and garnish with the toasted sesame seeds. Serve with sprinkles of the remaining coriander and the crispy poppadom on the side. Well done, Chef!

Onions - 2
Fresh Ginger - 45g
Spice & Stock Mix - 48,75ml
Red Split Lentils - 300ml
Black Sesame Seeds - 15ml
Spinach - 150g
Pickled Bell Peppers - 225g
Coconut Cream - 300ml
Coconut Yoghurt - 45ml
Fresh Coriander - 15g
Poppadoms - 6

Download the Recipe

Serves 4

COOK DAHL
Place a large pot over a low-medium heat with a drizzle of oil. When the oil is hot, add the diced onion, grated ginger, and a pinch of salt. Fry for 2-3 minutes, shifting occasionally, until the onion is soft and translucent. Add the Spice & Stock mix to the pan and fry for 1-2 minutes, stirring continuously. Add the rinsed red lentils and 600ml of water. Bring to a simmer. Once simmering, reduce the heat to low-medium and pop on the lid. Allow it to cook for 10-15 minutes until the lentils are soft, only stirring occasionally.
TOASTED SESAMES
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
ADDED VEG
Once the red lentils are cooked, add in the shredded spinach, chopped pickled peppers, and the coconut cream. Stir to combine and allow to cook for about 3-5 minutes with the lid off. Season to taste. Should the dahl be too thick, simply add a splash of water.
FRESHNESS
In a small bowl, combine the coconut yoghurt with ½ of the chopped coriander and seasoning to taste.
BRING THE CRISP
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
PLATE UP
Plate up the dahl, dollop over the coriander coconut yoghurt, and garnish with the toasted sesame seeds. Serve with sprinkles of the remaining coriander and the crispy poppadom on the side. Well done, Chef!