eCook Meal
Golden Lentil Dahl
with spinach, peppers & crispy poppadoms
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R224.81
for 4 servings · R56.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Yoghurt needs 60 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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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
-
Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
Not in the Woolies basket — source these elsewhere:
- Spice & Stock Mix
- Red Split Lentils
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Golden Lentil Dahl?
The preparation time for Golden Lentil Dahl with spinach, peppers & crispy poppadoms is between 20 and 35 minutes.
What is the total time required to make Golden Lentil Dahl with spinach, peppers & crispy poppadoms?
The total time required to make Golden Lentil Dahl with spinach, peppers & crispy poppadoms is between 30 and 45 minutes.
How many servings does Golden Lentil Dahl provide?
4 servings
What are the main ingredients in Golden Lentil Dahl?
Black Sesame Seeds, Coconut Cream, Coconut Yoghurt, Fresh Coriander, Ginger, Onion, Pickled Bell Peppers, Poppadom, Red Split Lentils, Spice & Stock Mix, Spinach
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?
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. FRESHNESS: In a small bowl, combine the coconut yoghurt with ½ of the chopped coriander and seasoning to taste. 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. 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! 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. 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.
What should be prepared from my kitchen to make Golden Lentil Dahl?
Black Sesame Seeds, Coconut Cream, Coconut Yoghurt, Fresh Coriander, Ginger, Onion, Pickled Bell Peppers, Poppadom, Red Split Lentils, Spice & Stock Mix, Spinach
How many calories does Golden Lentil Dahl have?
732 calories
How much fat content does Golden Lentil Dahl have?
grams