Pea and Lentil Dahl
with warm naan bread
Dahl is an inherently comforting dish that's hearty and warming in equal measures. This lightly spiced lentil dahl has the unexpected addition of cranberry sauce which adds subtle taste and texture. Green peas and mild spices make this a vibrant meal perfect for any occasion.
Tags:
Veggie
•Quick
•Spicy
Allergens:
Mustard
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 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
1 pack(s)
Coconut Milk
2 unit(s)
Naan
(Contains Wheat)
120 grams
Peas
1 unit(s)
Lime
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 sachet(s)
Cranberry Chutney
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3340 kJ
Energy (kcal)798 kcal
Fat22 g
of which saturates15.5 g
Carbohydrate113.7 g
of which sugars33.4 g
Dietary Fiber9.6 g
Protein35.2 g
Cholesterol0 mg
Salt4.89 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.
Utensils
•Sieve
•Grater
•Pot with Lid
Instructions
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).
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.
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.
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.
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.
6
- Finish the dahl with a squeeze of lime juice.
- Divide the dahl between bowls.
- Serve with naan and remaining lime wedges alongside.
