This twist on a classic dahl features a creamy coconut korma sauce, two varieties of lentils, nourishing kale, and pickled peppers. Topped with crispy homemade chilli bites, or “bhajis”. The perfect end to a cold winter’s day!
Lentil Dahl & Crispy Bhajis
Lentil Dahl & Crispy Bhajis
with a creamy korma curry base, piquanté peppers & cashews
Hands on Time: 25 - 50 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cashew Nuts
- Coconut Cream
- Dry Red Lentils
- Fresh Coriander
- Kale
- Lime Juice
- Onion
- Onions
- Packo Chilli Bite Mix
- Piquanté Peppers
- Spice & All Things Nice Korma Curry Paste
- Tinned Lentils
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET TOASTIN’
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DAHL FIT FOR A DAHLING
Place a pot over medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion with a pinch of salt until soft and translucent, 2-3 minutes (shifting occasionally). Add the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the rinsed red lentils, 180ml of water, and the stock. Simmer until the lentils are soft, 8-10 minutes (stirring occasionally).
BEAUTIFUL BHAJI BALLS
Place the chilli bite mix in a bowl with the remaining Onion, ½ the chopped coriander, and ½ the toasted cashews. Mix in 40ml of water until well combined.
GET THEM CRISPY
Return the pan to medium-high heat and fill with enough oil to deep fry. When hot, carefully drop tablespoon size balls of batter into the hot oil and fry the bhajis until cooked through and golden, 2-3 minutes (flipping halfway). Remove from the pan, drain on paper towel, and season.
THE LAST STRETCH
Once the red lentils are cooked, add in the shredded Kale and the drained tinned lentils. Stir through ¾ of the coconut cream until combined. Simmer until the kale is wilted, 3-4 minutes (stirring occasionally). Remove from the heat, add the lime juice (to taste), and season.
WARM & SOULFUL
Bowl up the hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the drained peppers, the remaining cashews, and the coriander. What a meal, Chef!
GET TOASTIN’
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DAHL FIT FOR A DAHLING
Place a pot over medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion with a pinch of salt until soft and translucent, 3-4 minutes (shifting occasionally). Add the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the rinsed red lentils, 300ml of water, and the stock. Simmer until the lentils are soft, 10-12 minutes (stirring occasionally).
BEAUTIFUL BHAJI BALLS
Place the chilli bite mix in a bowl with the remaining Onion, ½ the chopped coriander, and ½ the toasted cashews. Mix in 50ml of water until well combined.
GET THEM CRISPY
Return the pan to medium-high heat and fill with enough oil to deep fry. When hot, carefully drop tablespoon size balls of batter into the hot oil and fry the bhajis until cooked through and golden, 2-3 minutes (flipping halfway). Remove from the pan, drain on paper towel, and season.
THE LAST STRETCH
Once the red lentils are cooked, add in the shredded Kale and the drained tinned lentils. Stir through ¾ of the coconut cream until combined. Simmer until the kale is wilted, 3-4 minutes (stirring occasionally). Remove from the heat, add the lime juice (to taste), and season.
WARM & SOULFUL
Bowl up the hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the drained peppers, the remaining cashews, and the coriander. What a meal, Chef!
GET TOASTIN’
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DAHL FIT FOR A DAHLING
Place a pot over medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion with a pinch of salt until soft and translucent, 4-6 minutes (shifting occasionally). Add the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the rinsed red lentils, 550ml of water, and the stock. Simmer until the lentils are soft, 12-15 minutes (stirring occasionally).
BEAUTIFUL BHAJI BALLS
Place the chilli bite mix in a bowl with the remaining Onion, ½ the chopped coriander, and ½ the toasted cashews. Mix in 65ml of water until well combined.
GET THEM CRISPY
Return the pan to medium-high heat and fill with enough oil to deep fry. When hot, carefully drop tablespoon size balls of batter into the hot oil and fry the bhajis until cooked through and golden, 3-4 minutes (flipping halfway). For the crispiest results, you may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
THE LAST STRETCH
Once the red lentils are cooked, add in the shredded Kale and the drained tinned lentils. Stir through ¾ of the coconut cream until combined. Simmer until the kale is wilted, 4-5 minutes (stirring occasionally). Remove from the heat, add the lime juice (to taste), and season.
WARM & SOULFUL
Bowl up the hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the drained peppers, the remaining cashews, and the coriander. What a meal, Chef!
GET TOASTIN’
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DAHL FIT FOR A DAHLING
Place a pot over medium heat with a drizzle of oil. When hot, fry in ¾ of the diced Onion with a pinch of salt until soft and translucent, 6-8 minutes (shifting occasionally). Add the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the rinsed red lentils, 600ml of water, and the stock. Simmer until the lentils are soft, 12-15 minutes (stirring occasionally).
BEAUTIFUL BHAJI BALLS
Place the chilli bite mix in a bowl with the remaining Onion, ½ the chopped coriander, and ½ the toasted cashews. Mix in 100ml of water until well combined.
GET THEM CRISPY
Return the pan to medium-high heat and fill with enough oil to deep fry. When hot, carefully drop tablespoon size balls of batter into the hot oil and fry the bhajis until cooked through and golden, 3-4 minutes (flipping halfway). For the crispiest results, you may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
THE LAST STRETCH
Once the red lentils are cooked, add in the shredded Kale and the drained tinned lentils. Stir through ¾ of the coconut cream until combined. Simmer until the kale is wilted, 4-5 minutes (stirring occasionally). Remove from the heat, add the lime juice (to taste), and season.
WARM & SOULFUL
Bowl up the hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the drained peppers, the remaining cashews, and the coriander. What a meal, Chef!
Frequently Asked Questions
What is the preparation time for Lentil Dahl & Crispy Bhajis?
The preparation time for Lentil Dahl & Crispy Bhajis with a creamy korma curry base, piquanté peppers & cashews is between 25 and 50 minutes.
What is the total time required to make Lentil Dahl & Crispy Bhajis with a creamy korma curry base, piquanté peppers & cashews?
The total time required to make Lentil Dahl & Crispy Bhajis with a creamy korma curry base, piquanté peppers & cashews is between 35 and 55 minutes.
How many servings does Lentil Dahl & Crispy Bhajis provide?
4 servings
What are the main ingredients in Lentil Dahl & Crispy Bhajis?
Cashew Nuts, Coconut Cream, Dry Red Lentils, Fresh Coriander, Kale, Lime Juice, Onion, Onions, Packo Chilli Bite Mix, Piquanté Peppers, Spice & All Things Nice Korma Curry Paste, Tinned Lentils, Vegetable Stock
What is the nutritional information of Lentil Dahl & Crispy Bhajis?
Calories: 1065, Carbs: 121 grams, Fat: grams, Protein: 46.2 grams, Sugar: 18.4 grams, Salt: 1000 grams
How do I prepare Lentil Dahl & Crispy Bhajis?
BEAUTIFUL BHAJI BALLS: Place the chilli bite mix in a bowl with the remaining onion, ½ the chopped coriander, and ½ the toasted cashews. Mix in 50ml of water until well combined. GET TOASTIN’: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. WARM & SOULFUL: Bowl up the hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the drained peppers, the remaining cashews, and the coriander. What a meal, Chef! THE LAST STRETCH: Once the red lentils are cooked, add in the shredded kale and the drained tinned lentils. Stir through ¾ of the coconut cream until combined. Simmer until the kale is wilted, 3-4 minutes (stirring occasionally). Remove from the heat, add the lime juice (to taste), and season. GET THEM CRISPY: Return the pan to medium-high heat and fill with enough oil to deep fry. When hot, carefully drop tablespoon size balls of batter into the hot oil and fry the bhajis until cooked through and golden, 2-3 minutes (flipping halfway). Remove from the pan, drain on paper towel, and season. DAHL FIT FOR A DAHLING: Place a pot over medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion with a pinch of salt until soft and translucent, 3-4 minutes (shifting occasionally). Add the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the rinsed red lentils, 300ml of water, and the stock. Simmer until the lentils are soft, 10-12 minutes (stirring occasionally).
What should be prepared from my kitchen to make Lentil Dahl & Crispy Bhajis?
Cashew Nuts, Coconut Cream, Dry Red Lentils, Fresh Coriander, Kale, Lime Juice, Onion, Onions, Packo Chilli Bite Mix, Piquanté Peppers, Spice & All Things Nice Korma Curry Paste, Tinned Lentils, Vegetable Stock
How many calories does Lentil Dahl & Crispy Bhajis have?
1065 calories
How much fat content does Lentil Dahl & Crispy Bhajis have?
grams
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