Take a journey to India with this staple vegetarian dish from the subcontinent. Made with nutritious red lentils, packed with veggies and served with bombay potatoes and naan bread.

30 Minutes. A must cook vegetarian dish.

Serves 2


4 stems Silverbeet
10 Curry leaves
2 naan bread
1 cup red lentils
2 large Brushed potatoes
2 medium Tomatoes
1 Brown onion
1L Vegetable stock

For the spice mix:
1 teaspoon Ground ginger
1 teaspoon Cumin
1 teaspoon Ground coriander
1 teaspoon Garamasala
1 tablespoon Ground turmeric

Prepare potatoes & veg
Bring a pot of salted water to boil. Peel and wash potatoes. Cut into 2cm pieces. Cook potatoes for 10 minutes. Drain and set aside. Peel and finely dice the onion. Roughly cut the tomato. Remove white stems of silverbeet and finely slice the leaves.

Preheat oven & cook dahl
While the water is boiling, preheat oven to 180ºc to warm the naan before serving. Combine spices in a bowl. Bring a pot to medium to high heat with a drizzle of olive oil. Sauté the onion for 1 – 2 minutes then add 3/4 of the spice mix (the remaining will be used with the potatoes). Sauté for 1 – 2 minutes until fragrant then add the tomatoes and a pinch of salt. Cook for 2 minutes then stir in the lentils. Mix well then add the stock. Bring to the boil, add HALF the curry leaves then reduce to a low simmer for 20 minutes. Stir frequently to stop it from sticking. Remove from heat after 20 minutes.

Cook veg
While the dahl is cooking, bring a fry pan to medium to high heat with a generous drizzle of olive oil and remaining curry leaves. Once hot, add the potatoes and remaining spice mix. Mix well to coat potatoes. Allow potatoes to crisp in the bottom of the pan, tossing occasionally. Add the silverbeet, toss well until wilted. Remove from heat.

To serve
Just before serving, wrap naan in foil and place in oven for 2 – 3 minutes to warm through. Serve dahl into flat bowls with a side of naan, potatoes and silverbeet.



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September 24, 2018 by Timothy Ryder
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