Cuisinart Rca 10 - Creamy Dal Topped With Crispy Bombay Potatoes

  • 21 ingredients

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.

Serves: 4

Ingredients

For the dal

  • 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

For the Bombay Potatoes

  • 500g potatoes, diced into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste

To Garnish

  • Pickled red onions
  • Plant-based yoghurt
  • Coriander
  • Naan

Before you start

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

Step 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

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

Step 2

Prepare ingredients

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

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

Step 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

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

Step 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

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

Step 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

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