Pea and Lentil Dahl
with apple and warm naan
Dahl is an inherently comforting dish that's hearty and warming in equal measures. This lightly spiced lentil dahl has the unexpected addition of grated apple which adds subtle taste and texture. Green peas and mild spices make this a vibrant perfect for any occasion.
North Indian Style Spice Mix
Not included in your delivery
- 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.
- Coarsely grate the apple.
- Peel and grate the garlic and ginger (use a teaspoon to easily scrape away the peel).
- Place a large pot over medium heat with a drizzle of oil.
- Add the North Indian spice mix and curry powder and cook until fragrant, 1 min.
- Add the garlic, onion and ginger and cook until softened, 2-3 mins.
- Add the lentils and apple to the pot and mix well to combine.
- Stir in the coconut milk along with 200ml water (double for 4p).
- Reduce the heat and cook the dahl, covered, for 10-12 mins.
- Remove the lid and allow to cook until lentils are tender, a further 5 mins. Season with salt and pepper.
TIP: Loosen the curry with a splash of water if it becomes too dry.
- 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.
- Meanwhile, pick the mint leaves and roughly chop.
- Quarter the lime.
- In the final 2 mins of cooking, add the peas to the dahl.
- Stir to combine and allow to warm through, 1-2 mins.
- Finish the dahl with a squeeze of lime juice.
- Divide the dahl between bowls and garnish with a sprinkling of mint.
- Serve with naan and remaining lime wedges alongside.