eCook Meal
LUXURIOUS CAPE MALAY DHAL
with pistachios, golden sultanas, crème fraîche & rotis
This creamy lentil and tomato dahl features the lush flavour of Cape Malay curry spices. Balanced by cool raita and warm rotis, with a decadent pistachio-sultana-chickpea crumble for texture and crunch. All in a matter of minutes!
Serving guide
Choose your portion size.
MAKE YOUR CREAMY DHAL
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for a minute until fragrant. Add the drained Lentils, cooked chopped tomatoes, and 60ml of water. Mix to combine and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 10-15 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
ASSEMBLE YOUR RAITA!
Grate the Cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving.
LUSH NUTS
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
POPPIN’ CHICKPEA CRUMBLE
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained Chickpeas for 10-12 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste.
WARM THE ROTIS
Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
ALL DHAL’D UP!
Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the Cucumber raita and rotis on the side. What a feast...
MAKE YOUR CREAMY DHAL
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for a minute until fragrant. Add the drained Lentils and cooked chopped tomatoes, mix to combine, and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 15-20 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
ASSEMBLE YOUR RAITA!
Grate the Cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving.
LUSH NUTS
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
POPPIN’ CHICKPEA CRUMBLE
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste.
WARM THE ROTIS
Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
ALL DHAL’D UP!
Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the Cucumber raita and rotis on the side. What a feast...
MAKE YOUR CREAMY DHAL
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for a minute until fragrant. Add the drained Lentils and cooked chopped tomatoes, mix to combine, and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 15-20 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
ASSEMBLE YOUR RAITA!
Grate the Cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving.
LUSH NUTS
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
POPPIN’ CHICKPEA CRUMBLE
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste.
WARM THE ROTIS
Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
ALL DHAL’D UP!
Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the Cucumber raita and rotis on the side. What a feast...
MAKE YOUR CREAMY DHAL
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for 1-2 minutes until fragrant. Add the drained Lentils and cooked chopped tomatoes, mix to combine, and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 20-25 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
ASSEMBLE YOUR RAITA!
Grate the Cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving.
LUSH NUTS
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
POPPIN’ CHICKPEA CRUMBLE
Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste.
WARM THE ROTIS
Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
ALL DHAL’D UP!
Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the Cucumber raita and rotis on the side. What a feast...
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.19
for 4 servings · R44.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomatoes needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Crème Fraîche needs 250 mlSour Cream 250 ml 250 ml at R38.99 · 100% of packR38.99
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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 · 86% of packR17.13
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Pistachio Nuts needs 40 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 20% of packR25.40
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Whole Wheat Rotis
- Golden Sultanas
- Spice and All Things Nice Cape Malay Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for LUXURIOUS CAPE MALAY DHAL?
The preparation time for LUXURIOUS CAPE MALAY DHAL with pistachios, golden sultanas, crème fraîche & rotis is between 15 and 25 minutes.
What is the total time required to make LUXURIOUS CAPE MALAY DHAL with pistachios, golden sultanas, crème fraîche & rotis?
The total time required to make LUXURIOUS CAPE MALAY DHAL with pistachios, golden sultanas, crème fraîche & rotis is between 30 and 45 minutes.
How many servings does LUXURIOUS CAPE MALAY DHAL provide?
4 servings
What are the main ingredients in LUXURIOUS CAPE MALAY DHAL?
Chickpeas, Creme Fraiche, Cucumber, Fresh Coriander, Golden Sultanas, Lentils, Pistachio Nuts, Spice and All Things Nice Cape Malay Curry Paste, Spinach, Tomato, Whole Wheat Rotis, Yoghurt
What is the nutritional information of LUXURIOUS CAPE MALAY DHAL?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare LUXURIOUS CAPE MALAY DHAL?
ASSEMBLE YOUR RAITA!: Grate the cucumber onto some paper towel or a tea towel. Gently pat to soak up the excess water. Place the drained cucumber in a bowl with the yoghurt and mix in three-quarters of the chopped coriander. Season to taste and set aside for serving. ALL DHAL’D UP!: Spoon the delicious dhal into a bowl and top with the luxurious chickpea crumble. Garnish with the remaining chopped coriander and serve with the cucumber raita and rotis on the side. What a feast... LUSH NUTS: Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. WARM THE ROTIS: Place a clean pan over a medium heat. When hot, lightly toast the rotis for 30-60 seconds per side until heated through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. POPPIN’ CHICKPEA CRUMBLE: Return the pan to a medium heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes. For the crispiest results, only shift rarely. If they start to pop out, use a lid to rein them in. At the halfway mark, add in the sultanas and a knob of butter (optional). Toast for the remaining time until the chickpeas are super crispy! Remove from the heat on completion, stir through the chopped pistachios, and season to taste. MAKE YOUR CREAMY DHAL: Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cape Malay curry paste (to taste) for a minute until fragrant. Add the drained lentils and cooked chopped tomatoes, mix to combine, and bring to the boil. Stir through the shredded spinach, then reduce the heat. Simmer for 15-20 minutes until the sauce has thickened and the spinach has wilted. Remove from the heat on completion and stir in the crème fraîche. Season with salt, pepper, and a sweetener of choice to taste.
What should be prepared from my kitchen to make LUXURIOUS CAPE MALAY DHAL?
Chickpeas, Creme Fraiche, Cucumber, Fresh Coriander, Golden Sultanas, Lentils, Pistachio Nuts, Spice and All Things Nice Cape Malay Curry Paste, Spinach, Tomato, Whole Wheat Rotis, Yoghurt
How many calories does LUXURIOUS CAPE MALAY DHAL have?
calories
How much fat content does LUXURIOUS CAPE MALAY DHAL have?
grams