Creamy Dal Topped With Crispy Bombay Potatoes
Ingredients
- 250g red lentils, rinsed
- 1 brown onion
- 3 garlic cloves
- 1 inch ginger
- 1 x 400g tin chopped tomatoes
- 1.5 tbsp coriander seeds
- 1.5 tbsp cumin seeds
- 2 tsp fenugreek seeds
- 2 tsp black peppercorn
- 1 tbsp curry powder
- 2 tsp ground turmeric
- 1 x 400ml tin coconut milk
- 500ml vegetable stock
- Salt and pepper to taste
- 500g potatoes, diced into bite-sized pieces
- 2 tbsp olive oil
- Salt and pepper to taste
- Pickled red onions
- Plant-based yoghurt
- Coriander
- Naan
Method
1
Prepare the spice mix
- Heat a large deep frying pan over a medium high heat
- Add the coriander seeds, cumin seeds, fenugreek seeds and black peppercorns for 1-2 minutes, stirring and tossing regularly until very fragrant but not burning
- Transfer to the Cuisinart Spice Grinder along with the curry powder and turmeric and blitz until you have a very fine powder
2
Prepare ingredients
- Dice the potatoes into 2cm cubes
- Finely dice the onion
- Peel and grate the ginger and garlic
3
Make the Bombay Potatoes
- Add the potatoes to a large bowl with 2 tbsp olive oil and ⅓ of the spice mixture, salt and pepper
- Air fry for 15-20 minutes or roast in the oven for 25-30 mins until super crispy
4
Make Dal
- Heat 2 tbsp olive oil a large deep frypan over a medium high heat, add the onion and ginger and cook for 5-6 minutes until soft and taking on a little colour
- Add the garlic and remaining spice mix and cook for a further 3-4 minutes until caramelising but not burning - add a little water if necessary
- Stir in the red lentils, chopped tomatoes, coconut milk, and vegetable stock and bring to a simmer
- Simmer for 20 minutes until the dal is creamy and the lentils are tender
- Taste and season to perfection with salt and pepper
5
Assemble the Dish
- Top the dal with the crispy potatoes, drizzle with plant-based yoghurt, scatter over pickled red onions and coriander leaves and serve with lime wedges and plant-based Naan bread or rice