Red Lentil Dhal  With Cashew Topping

PREP + COOK TIME 50 MINUTES  SERVES 4

 

1 tablespoon ghee

1 large red onion (300g),
chopped finely

4 cloves garlic, chopped finely

20g piece fresh ginger, chopped finely

10g piece fresh turmeric,
grated (see Cook’s notes)

2 teaspoons garam masala

200g (1 cup) dry red lentils

2 medium tomatoes (300g), chopped

2 fresh long green chillies,
sliced thinly

1 litre (4 cups) water

750g cauliflower, cut into florets

1 medium parsnip (250g),
chopped finely

600g rainbow chard,
cut into 3cm pieces

140g (½ cup) greek-style
natural yoghurt

4 pappadums (8g)

 

CASHEW TOPPING

1 tablespoon ghee

50g (⅓ cup) unsalted
roasted cashews

2 teaspoons mustard seeds

1 teaspoon fennel seeds

5g (¼ cup) fresh
curry leaves

 

1     Heat ghee in a large heavy-based saucepan over high heat, add onion, garlic and ginger; cook, stirring, for 4 minutes or until onion is golden brown. Add turmeric and garam masala; cook, stirring, for 30 seconds or until fragrant.

2     Add lentils, tomato, chilli and the water; bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until tender.

3     Add cauliflower and parsnip; simmer, covered, for 10 minutes or until cauliflower is just tender. Season.

4     Meanwhile, make cashew topping.

5     Add chard to dhal; simmer, covered, for 2 minutes or until just wilted.

6     Top dhal with cashew topping and yoghurt. Serve with pappadums.

 

CASHEW TOPPING 

Heat ghee in a small frying pan over medium heat, add nuts; cook, stirring, for 2 minutes or until golden and toasted. Stir in seeds and curry leaves; cook, stirring, for 1 minute

 

COOK’S NOTES

Use ½ teaspoon ground turmeric instead of fresh tumeric, if you prefer.

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