Every week we sit down and go through all your recipe scores and comments and they make a huge difference in the way Head Chef Patrick plans your future dinners. The humble dal is a great example. Of all the Indian recipes we’ve created, this one stands out from the crowd both for taste and pure, body-nourishing warmth.
Red Split Lentils
Vegetable Stock Pot(ContainsCelery, Sulphites)
Greek Style Yoghurt(ContainsMilk)
Peel and very finely chop half the onion and all the garlic. Chop the cauliflower into bitesized florets. Roughly chop the coriander. Chop your beans into thirds and discard the ends.
Heat 1 tbsp of oil in a large pot on medium-low heat. Add the onion and garlic and slowly cook for 5 mins. Season with ¼ tsp of salt and a few grinds of pepper. Tip: If the onion starts to brown off turn the heat down a bit.
Once the onions are soft add the curry powder and stir.
Stir in the tomato purée and then add the tinned tomatoes. Add another ¼ tsp of salt and ¼ tsp of sugar(if you have some). Add the red lentils, 200ml of water and half the stock pot. Bring to a gentle bubble, put on a lid and leave for 5 mins.
Remove the lid and add the cauliflower. Cook for around 10 mins or until the cauliflower is tender.
When the cauliflower is halfway through cooking add the green beans and cook for 5 more mins.Tip: Don’t worry if the dal is drying out a little – just add a bit more water to get a looser consistency.
Stir through 1 tbsp of chopped coriander and 3 tbsp of the yoghurt. Tip: At this stage it’s crucial to taste for seasoning - have a spoonful and add more salt and pepper to lift the flavours to their max!
Serve with a little more coriander and a nice big dollop of yoghurt.