Cook time is 20minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 16.31 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons peanut oil
- 4 mini naan breads
- 1tablespoons coriander (to garnish)
- 800grams natural yoghurt (to serve)
- 1 pinch salt
- 1 pinch pepper
- 2 onions, thinly sliced
- 1 red capsicum, cored, deseeded and sliced
- 4 tomatoes, roughly chopped
- 2 cloves garlic, roughly chopped
- 4teaspoons curry powder
- 2teaspoons turmeric
- 300grams red lentils
- 3 2/3 cup hot vegetable stock
Nutrition per serving
3080kJ / 738Cal
3080 Kilojoules or 738 Calories
35% of daily energy intake*
Protein
37.5grams
Fat
23.6grams
Carbs
87.8grams
Sugars
28.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Dahl is s satisfying, thick lentil stew that is warm with Indian spices. Here it's served simply, piled onto naan bread with a scattering of fresh coriander, but it would be just as good as part of an Indian feast.
Method
Step 1 of 4
Heat the oil in a large frying pan, add the onions and red pepper and cook over a medium heat for 3 minutes until starting to soften. Add the tomatoes and garlic and cook for a further 2 minutes, then add the curry powder, turmeric and lentils and stir well.
Step 2 of 4
Pour in the stock and bring to the boil. Reduce the heat, cover and simmer gently for 15 minutes until the lentils are completely cooked through and soft, adding a little more water if necessary. Season well.
Step 3 of 4
Meanwhile, heat the naans in a preheated oven, 180°C, Gas Mark 4, for 5-8 minutes, or until warm.
Step 4 of 4
Spoon the dahl on to the warm naans, scatter with chopped coriander and serve with spoonfuls of yoghurt.
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