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Pea and Lentil Dahl

Pea and Lentil Dahl

with warm naan bread
0.0(0)
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Calories
: 
810 kcal
Protein
: 
25.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Wheat
  • Milk
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

2 unit(s)

Garlic

1 unit(s)

Ginger

1 sachet(s)

Curry Powder

(Contains: Mustard)

1 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

1 pack(s)

Coconut Milk

2 unit(s)

Naan

(Contains: Wheat, Milk)

120 grams

Peas

1 unit(s)

Lime

1 sachet(s)

Cranberry Chutney

1 sachet(s)

Rogan Josh Curry Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3390 kJ
Energy (kcal)810 kcal
Fat30 g
of which saturates15.8 g
Carbohydrate107.3 g
of which sugars16.2 g
Dietary Fiber13.2 g
Protein25.1 g
Cholesterol0 mg
Salt3.02 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Grater
•Pot with Lid

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and thinly slice the onion.
  • Drain and rinse the lentils in a sieve.
  • Peel and grate the garlic (or use a garlic press).
  • Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
Soften the Onion
2
  • Place a large pot over medium heat with a drizzle of oil. 
  • Add the onion and cook until softened, 4-5 mins.
  • Add the ginger, garlic, North Indian spice and curry powder.
  • Cook until fragrant, 1 min. 
Simmer the Lentils
3
  • Add the lentils to the pot and mix well to combine. 
  • Stir in the coconut milk along with 150ml water and ¼ tsp salt (double both for 4p).
  • Cover and cook the dahl for 10-12 mins.
Add the Peas
4
  • Remove the pot from the heat.
  • Stir in the peas, rogan josh paste and cranberry chutney.
  • Season to taste with salt and pepper.

TIP: Loosen the dahl with a splash of water if you feel it's too dry.

Warm the Naan
5
  • When 5 mins of cooking time remain for the dahl, sprinkle the naans with a little water.
  • Pop into the oven to warm through, 2-3 mins.
  • Quarter the lime. 
Finish and Serve
6
  • Finish the dahl with a squeeze of lime juice.
  • Divide the dahl between bowls.
  • Serve with naan and remaining lime wedges alongside.
Meal right image

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