What are the main ingredients in Lentil Dahl & Crispy Bhajis?

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

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?

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

Lentil Dahl & Crispy Bhajis

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

with a creamy korma curry base, piquanté peppers & cashews

Hands on Time: 25 - 50 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Cashew Nuts - 20g
Onion - 1
Spice & All Things Nice Korma Curry Paste - 15ml
Dry Red Lentils - 75ml
Vegetable Stock - 5ml
Packo Chilli Bite Mix - 55ml
Fresh Coriander - 3g
Kale - 50g
Tinned Lentils - 60g
Coconut Cream - 100ml
Lime Juice - 10ml
Piquanté Peppers - 20g

Download the Recipe

Serves 2

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!

Cashew Nuts - 40g
Onion - 1
Spice & All Things Nice Korma Curry Paste - 30ml
Dry Red Lentils - 150ml
Vegetable Stock - 10ml
Packo Chilli Bite Mix - 125ml
Fresh Coriander - 5g
Kale - 100g
Tinned Lentils - 120g
Coconut Cream - 200ml
Lime Juice - 20ml
Piquanté Peppers - 40g

Download the Recipe

Serves 3

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!

Cashew Nuts - 60g
Onions - 2
Spice & All Things Nice Korma Curry Paste - 45ml
Dry Red Lentils - 225ml
Vegetable Stock - 15ml
Packo Chilli Bite Mix - 190ml
Fresh Coriander - 8g
Kale - 150g
Tinned Lentils - 180g
Coconut Cream - 300ml
Lime Juice - 30ml
Piquanté Peppers - 60g

Download the Recipe

Serves 4

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!