- 1 split red lentils bag
- 1 turmeric sachet
- 1 cumin seeds bag
- 1 curry powder bag
- 2 naan
- 1 butternut squash bag
- 1 tomato
- 1 brown onion *
- 1 garlic clove
- 1 ginger piece
- 1 long green chilli
- 1 curry leaves bag
- 1 coriander bunch
Allergens: Dairy, onion, garlic, gluten, yeast, soy, wheat
Pantry staples: Cooking oil, salt, butter
Chef's note: To unlock the true flavours and oils of spices, they are cooked quickly in hot oil and then added to a dish. This cooking technique is known as tadka which means ‘tempering’. We have accompanied this dish with garlic naan for mopping the plate clean. No cutlery needed!
* Use only half of the onion and ginger provided.
1. Prepare the ingredients
Wash the lentils until the water runs clear. Wash the vegetables. Peel and cut the butternut squash into 2cm pieces. Finely chop the ginger*, garlic, onion*, tomato and chilli. Pick the coriander leaves and finely chop the stem. Pick the curry leaves from the stem
3. Cook the spices
Meanwhile, heat a generous splash of oil over medium-low heat. Add the cumin seeds and curry powder and cook for 1 minute or until aromatic. Add the onion, ginger and chilli and cook for 2 minutes or until the onion starts to soften.
4. Add the curry leaves
Add the curry leaves (be careful as they may pop when they hit the hot oil) and cook for 4 minutes or until they start to go transparent and crispy. Set aside most of the mixture, including any oil, and keep the frying pan on medium heat.
7. Add the spices
Once the dahl is cooked, divide between the serving bowls. Add the tomato and gently stir to create a marble affect. Drizzle the remaining oil and spices over the surface.
8. To serve
Serve the dahl with the coriander leaves and garlic naan. Mix the dahl and spices together before eating.