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!
Taphuis Lentil Dahl & Crispy Bhajis
Taphuis Lentil Dahl & Crispy Bhajis
with a creamy korma curry base, pickled peppers & cashews
Hands on Time: 25 - 50 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cashew Nuts
- Coconut Cream
- Dried Red Split Lentils
- Fresh Coriander
- Kale
- Lime
- Limes
- Packo Chilli Bite Mix
- Pickled Bell Peppers
- Red Onion
- Red Onions
- 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 cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, and finely chop when cool enough to handle.
DAHL FIT FOR A DAHLING
Rinse the dried red split lentils. Place a pot over a medium heat with a drizzle of oil. When hot, add in ½ of the diced onion and a pinch of salt. Fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the curry paste to taste and fry for 1 minute, shifting constantly. Mix in the red split lentils, 180ml of water, and the stock. Bring to a simmer, then reduce the heat to low-medium and pop on a lid. Allow to cook for 8-10 minutes until the lentils are soft, only stirring occasionally.
BEAUTIFUL BHAJI BALLS
Place the chilli bite mix in a bowl with the remaining onion, ½ of the chopped coriander, and ½ of the chopped cashews. Mix in 40ml of water until well combined and roll into 2 balls. To stop the mixture from sticking to your hands, keep a bowl of water next to you and dip your fingers into it between rolling each ball.
GET THEM CRISPY
Return the pan to a medium-high heat and fill with 4-5cm of oil. When hot, deep fry the bhajis for 2-3 minutes until cooked through and golden, flipping halfway. Remove from the pan, place on some paper towel to drain, and season to taste.
THE LAST STRETCH
Once the red lentils are cooked, set the lid aside and add in the shredded kale, chopped pickled peppers, and drained tinned lentils. Stir through ¾ of the coconut cream until combined. Allow to cook for 5-6 minutes until the kale is wilted, stirring occasionally. Season to taste with salt, pepper, and lime juice. Remove from the heat on completion.
WARM & SOULFUL
Bowl up some hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the remaining cashews and coriander, and garnish with a lime wedge. What a meal, Chef!
Cashew Nuts - 20g
Dried Red Split Lentils - 75ml
Red Onion - 1
Spice & All Things Nice Korma Curry Paste - 15ml
Vegetable Stock - 5ml
Packo Chilli Bite Mix - 55ml
Fresh Coriander - 4g
Kale - 50g
Pickled Bell Peppers - 50g
Tinned Lentils - 60g
Coconut Cream - 100ml
Lime - 1
GET TOASTIN’
Place the cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, and finely chop when cool enough to handle.
DAHL FIT FOR A DAHLING
Rinse the dried red split lentils. Place a large pot over a medium heat with a drizzle of oil. When hot, add in ½ of the diced onion and a pinch of salt. Fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the curry paste to taste and fry for 1 minute, shifting constantly. Mix in the red split lentils, 300ml of water, and the stock. Bring to a simmer, then reduce the heat to low-medium and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, only stirring occasionally.
BEAUTIFUL BHAJI BALLS
Place the chilli bite mix in a bowl with the remaining onion, ½ of the chopped coriander, and ½ of the chopped cashews. Mix in 50ml of water until well combined and roll into 4 balls. To stop the mixture from sticking to your hands, keep a bowl of water next to you and dip your fingers into it between rolling each ball.
GET THEM CRISPY
Return the pan to a medium-high heat and fill with 4-5cm of oil. When hot, deep fry the bhajis for 3-4 minutes until cooked through and golden, flipping halfway. Remove from the pan, place on some paper towel to drain, and season to taste.
THE LAST STRETCH
Once the red lentils are cooked, set the lid aside and add in the shredded kale, chopped pickled peppers, and drained tinned lentils. Stir through ¾ of the coconut cream until combined. Allow to cook for 5-6 minutes until the kale is wilted, stirring occasionally. Season to taste with salt, pepper, and lime juice. Remove from the heat on completion.
WARM & SOULFUL
Bowl up some hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the remaining cashews and coriander, and garnish with a lime wedge. What a meal, Chef!
Cashew Nuts - 40g
Dried Red Split Lentils - 150ml
Red Onions - 2
Spice & All Things Nice Korma Curry Paste - 30ml
Vegetable Stock - 10ml
Packo Chilli Bite Mix - 125ml
Fresh Coriander - 8g
Kale - 100g
Pickled Bell Peppers - 100g
Tinned Lentils - 120g
Coconut Cream - 200ml
Lime - 1
GET TOASTIN’
Place the cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, and finely chop when cool enough to handle.
DAHL FIT FOR A DAHLING
Rinse the dried red split lentils. Place a large pot over a medium heat with a drizzle of oil. When hot, add in ½ of the diced onion and a good pinch of salt. Fry for 4-6 minutes until soft and translucent, shifting occasionally. Add the curry paste to taste and fry for 1 minute, shifting constantly. Mix in the red split lentils, 550ml of water, and the stock. Bring to a simmer, then reduce the heat to low-medium and pop on a lid. Allow to cook for 10-15 minutes until the lentils are soft, only stirring occasionally.
BEAUTIFUL BHAJI BALLS
Place the chilli bite mix in a bowl with the remaining onion, ½ of the chopped coriander, and ½ of the chopped cashews. Mix in 65ml of water until well combined and roll into 6 balls. To stop the mixture from sticking to your hands, keep a bowl of water next to you and dip your fingers into it between rolling each ball.
GET THEM CRISPY
Return the pan to a medium-high heat and fill with 4-5cm of oil. When hot, deep fry the bhajis for 4-5 minutes until cooked through and golden, flipping halfway. Remove from the pan, place on some paper towel to drain, and season to taste.
THE LAST STRETCH
Once the red lentils are cooked, set the lid aside and add in the shredded kale, chopped pickled peppers, and drained tinned lentils. Stir through ¾ of the coconut cream until combined. Allow to cook for 5-6 minutes until the kale is wilted, stirring occasionally. Season to taste with salt, pepper, and lime juice. Remove from the heat on completion.
WARM & SOULFUL
Bowl up some hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the remaining cashews and coriander, and garnish with a lime wedge. What a meal, Chef!
Cashew Nuts - 60g
Dried Red Split Lentils - 225ml
Red Onions - 3
Spice & All Things Nice Korma Curry Paste - 45ml
Vegetable Stock - 15ml
Packo Chilli Bite Mix - 190ml
Fresh Coriander - 12g
Kale - 150g
Pickled Bell Peppers - 150g
Tinned Lentils - 180g
Coconut Cream - 300ml
Limes - 2
GET TOASTIN’
Place the cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, and finely chop when cool enough to handle.
DAHL FIT FOR A DAHLING
Rinse the dried red split lentils. Place a large pot over a medium heat with a drizzle of oil. When hot, add in ½ of the diced onion and a good pinch of salt. Fry for 6-8 minutes until soft and translucent, shifting occasionally. Add the curry paste to taste and fry for 1 minute, shifting constantly. Mix in the red split lentils, 600ml of water, and the stock. Bring to a simmer, then reduce the heat to low-medium and pop on a lid. Allow to cook for 10-15 minutes until the lentils are soft, only stirring occasionally.
BEAUTIFUL BHAJI BALLS
Place the chilli bite mix in a bowl with the remaining onion, ½ of the chopped coriander, and ½ of the chopped cashews. Mix in 100ml of water until well combined and roll into 8 balls. To stop the mixture from sticking to your hands, keep a bowl of water next to you and dip your fingers into it between rolling each ball.
GET THEM CRISPY
Return the pan to a medium-high heat and fill with 4-5cm of oil. When hot, deep fry the bhajis for 4-5 minutes until cooked through and golden, flipping halfway. For the crispiest results, you may need to do this step in batches. Remove from the pan, place on some paper towel to drain, and season to taste.
THE LAST STRETCH
Once the red lentils are cooked, set the lid aside and add in the shredded kale, chopped pickled peppers, and drained tinned lentils. Stir through ¾ of the coconut cream until combined. Allow to cook for 5-6 minutes until the kale is wilted, stirring occasionally. Season to taste with salt, pepper, and lime juice. Remove from the heat on completion.
WARM & SOULFUL
Bowl up some hearty dahl, swirl through the remaining coconut cream, and top with the crispy bhajis. Scatter over the remaining cashews and coriander, and garnish with a lime wedge. What a meal, Chef!
Cashew Nuts - 80g
Dried Red Split Lentils - 300ml
Red Onions - 4
Spice & All Things Nice Korma Curry Paste - 60ml
Vegetable Stock - 20ml
Packo Chilli Bite Mix - 250ml
Fresh Coriander - 15g
Kale - 200g
Pickled Bell Peppers - 200g
Tinned Lentils - 240g
Coconut Cream - 400ml
Limes - 2
Woolies Products in this dish
