Warming Indian Style Spiced Charred Corn Dal
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Warming Indian Style Spiced Charred Corn Dal

Warming Indian Style Spiced Charred Corn Dal

with Spinach and Naan

Dal isn't just the name for the dish, but also the lentils that make it. With warming spices and sweet charred corn, our Warming Indian Style Spiced Charred Corn Dal heroes pulses as well as veg.

Tags:
Veggie
Allergens:
Milk
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

160 grams

Sweetcorn

1 unit(s)

Onion

1 carton(s)

Lentils

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

15 grams

Ginger Puree

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

75 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

175 milliliter(s)

Water for the Dal

30 grams

Butter

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Nutritional information

Energy (kJ)3624 kJ
Energy (kcal)866 kcal
Fat36.2 g
of which saturates16.5 g
Carbohydrate105.9 g
of which sugars17.4 g
Dietary Fiber15.7 g
Protein28.1 g
Salt4.44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Bowl
•Large Frying Pan
•Chopping Board
•Garlic Press
•Knife
•Medium Saucepan

Instructions

1

a) Drain the sweetcorn in a sieve.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

d) Once charred, remove from the heat and set aside.

2

a) Meanwhile, halve, peel and thinly slice the onion.

b) Drain and rinse the lentils in a sieve.

c) Peel and grate the garlic (or use a garlic press).

3

a) Heat a medium saucepan on medium-high heat with a drizzle of oil.

b) Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

c) Add the garlic, tomato puree, ginger puree and North Indian style spice mix. Cook until fragrant, 1 min.

4

a) Stir in the lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts). Bring to the boil and simmer until thickened, 3-4 mins.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the creme fraiche and half the charred corn.

c) Bring to the boil, then remove from the heat. Stir through half the butter (see pantry for amount) until melted.

5

a) Meanwhile, cut the naans in half widthways, then toast in your toaster until golden.

b) Spread with the remaining butter (see pantry for amount).

c) Taste and season the dal with salt and pepper if needed. TIP: Add a splash of water if you feel it needs it. 

6

a) Share the dal between your bowls. Scatter over the remaining charred corn.

b) Serve the naan alongside for dipping and scooping.

Enjoy!