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North Indian Style Broccoli & Lentil Dal
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North Indian Style Broccoli & Lentil Dal

North Indian Style Broccoli & Lentil Dal

with Caramelised Onion and Spinach

Our North Indian Style Broccoli & Lentil Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:
Celery

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 Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Onion

2

Garlic Clove

1

Lentils

1

Broccoli

1

North Indian Style Spice Mix

30

Tomato Puree

1

Ground Coriander

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

½

Lemon

40

Baby Spinach

Not included in your delivery

½

Sugar

100

Water for the Dal

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Nutritional information

Energy (kcal)466 kcal
Energy (kJ)1949 kJ
Fat24.2 g
of which saturates19.8 g
Carbohydrate40.4 g
of which sugars13.4 g
Protein18.5 g
Salt2.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Sieve
Medium Saucepan
Bowl

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Drain and rinse the lentils in a sieve.

Caramelise the Onion
2

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins. 

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Broccoli Time
3

Cut the broccoli into florets (like small trees), halving any large ones.

Drizzle with oil, season with salt and pepper, then sprinkle over half the North Indian style spice mix. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins. Turn halfway through.

Simmer the Lentils
4

Once the onion has caramelised, add the garlic, tomato puree, ground coriander and remaining North Indian style spice mix to the pan. Stir-fry for 1 min.

Stir in the coconut milk, veg stock paste, lentils and water for the dal (see pantry for amount), then bring to a simmer and cook until thickened, 8-10 mins. Add a splash of water if it's too thick.

Finish your Dal
5

While the dal simmers, halve the lemon. Once thickened, add the spinach to the dal a handful at a time until wilted and piping hot, 2-3 mins. 

Remove from the heat and squeeze in some lemon juice. Taste and add salt, pepper and more lemon juice if needed.

Serve
6

Spoon the dal into your serving bowls and top with the roasted broccoli.

Enjoy!