Swede and Yellow Lentil Daal

Vegan

Prep: 15 mins Cooks: 40 mins

Ingredients (Serves 4)

Metric

Imperial

1 tbsp 1 tbsp olive oil
300 g 10.6 oz white onionfinely diced
5 cm 5 cm gingerpeeled and finely chopped or grated
150 g 5.3 oz yellow lentils (dried)soaked and rinsed -see note
1 tsp 1 tsp fenugreekground
400 ml 13.5 fl oz coconut milk
2 tbsp 2 tbsp tomato puree
150 g 5.3 oz carrotpeeled and finely chopped
300 g 10.6 oz swedepeeled and finely chopped
1 tsp 1 tsp cumin seedsground
1 tsp 1 tsp fennel seedsground
1 tsp 1 tsp nigella seedsplus more for garnish
1 whole 1 whole green chillideseeded and finely chopped
400 ml 13.5 fl oz water
120 g 4.2 oz baby spinachroughly chopped
15-20 15-20 curry leaves
1 tsp 1 tsp mustard seedsbrown, ground
2 2 garlic clovesminced

To serve

30 g 1.1 oz coriander
2 2 lime

Dinner

This dahl uses a spice blend introduced to us by Romy Gill. When she visited our studio we challenged her to a "ready steady cook" style cook-off and she made some delicious pan-fried pumpkin with what she described as her 'desert island spice mix' - nigella, cumin, brown mustard seeds, fenugreek and fennel. We couldn't believe how good it tasted, as soon as filming was done the entire crew gathered around with their forks eating the pumpkin right out of the pan. Here we have used it to flavour a mild and creamy yellow lentil and swede dahl. Thank you Romy for the cooking lesson! If you have time and feel so inclined, serve it with our Wholegrain Naan Breads.

Prep: 15 mins Cooks: 40 mins

Ingredients (Serves 4)

Metric

Imperial

1 tbsp 1 tbsp olive oil
300 g 10.6 oz white onionfinely diced
5 cm 5 cm gingerpeeled and finely chopped or grated
150 g 5.3 oz yellow lentils (dried)soaked and rinsed -see note
1 tsp 1 tsp fenugreekground
400 ml 13.5 fl oz coconut milk
2 tbsp 2 tbsp tomato puree
150 g 5.3 oz carrotpeeled and finely chopped
300 g 10.6 oz swedepeeled and finely chopped
1 tsp 1 tsp cumin seedsground
1 tsp 1 tsp fennel seedsground
1 tsp 1 tsp nigella seedsplus more for garnish
1 whole 1 whole green chillideseeded and finely chopped
400 ml 13.5 fl oz water
120 g 4.2 oz baby spinachroughly chopped
15-20 15-20 curry leaves
1 tsp 1 tsp mustard seedsbrown, ground
2 2 garlic clovesminced

To serve

30 g 1.1 oz coriander
2 2 lime

Gather and prepare your ingredients.

Heat the oil in a large heavy-bottomed pan over medium-high heat. Add the onions with a sprinkle of salt and cook, stirring often, for 7-8 minutes, until softened and reduced. Add the ginger, chilli and garlic and cook for 2-3 minutes, until softened.

Add the swede, carrot and tomato puree and cook for 2-3 minutes, until darkened. Then add the coconut milk, lentils and water and cook, covered, for 18-20 minutes, until the lentils are tender. Uncover occasionally to stir. Lentils catch easily so be sure to scrape the bottom as you stir.

Stir through the spices, spinach and curry leaves. Cook for 2-3 minutes until the spinach has wilted.

Serve in bowls with lots of lime juice and coriander. Toss the coriander leaves in lime juice to ensure even seasoning and fresh, flavour in each bite.