Creamy Dal Topped With Crispy Bombay Potatoes

Simple
Simple
Simple
Simple
timer
0:40 m
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18
Ingredients
eco
2454
kcal

Kickstart the year with this creamy, protein-packed dal—it’s plant-based comfort at its best! The secret? A banging spice blend made with the Cuisinart Spice Grinder - perfect for turning whole spices into powder in a matter of seconds. Topped with crispy Bombay potatoes and served with naan, it’s a total winner.

Start cooking ➞

Serves

4

Ingredients

For the Dal

<item-todo-done>250g red lentils<item-todo-done><item-todo-done>1 brown onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 inch piece of ginger<item-todo-done><item-todo-done>1 400g tin of chopped tomatoes<item-todo-done><item-todo-done>1 ½ tbsp coriander seeds<item-todo-done><item-todo-done>1 ½ tbsp cumin seeds<item-todo-done><item-todo-done>2 tsp fenugreek<item-todo-done><item-todo-done>2 tsp black peppercorns<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>2 tsp ground turmeric<item-todo-done><item-todo-done>1 400 ml can of coconut milk<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>


For the Bombay Potatoes

<item-todo-done>500g potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>


To Garnish

<item-todo-done> pickled red onion<item-todo-done><item-todo-done> plant-based yoghurt<item-todo-done><item-todo-done> coriander<item-todo-done><item-todo-done> plant-based Naan bread<item-todo-done>

Before you start

Large deep frying pan | Cuisinart Spice Grinder | Preheat oven to 220ºC or preheat the airfryer to 200ºC

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

Prepare ingredients

  • Dice the potatoes into 2cm cubes
  • Finely dice the onion
  • Peel and grate the ginger and garlic

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

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

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
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