Every week we sit down and go through all your recipe scores and comments and they make a huge difference to the way our menu planning whiz, Ellie, 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 in taste and pure, body-nourishing warmth.
Goan Xacuti Spice
Vegetable Stock Pot(ContainsCelery, Sulphites)
Red Split Lentils
Preheat your oven to 200°C. Separate the cauliflower into florets (little trees). Pop the cauliflower florets in a mixing bowl and season with salt and pepper. Drizzle on a splash of oil, then sprinkle on the turmeric and half the nigella seeds. Toss to distribute all the flavours evenly. Place on a lined baking tray and roast on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through cooking.
Meanwhile, halve, peel and thinly slice the red onion into half moons. Roughly chop the coriander (stalks and all). Trim the tops from the green beans then chop into thirds. Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook for 5 mins, stirring occasionally. Add the easy garlic and Goan Xacuti curry powder. Cook for 1 minute more.
Stir in the diced tomatoes and the stockpot. Add the split lentils and the water (see ingredients for amount). Stir to dissolve the stock pot. Bring to a gentle simmer, put a lid on and leave to cook for 10 mins. Stir occasionally to make sure the lentils aren't catching.
While the lentils simmer, heat a frying pan over medium heat (no oil!). Add the flaked almonds and remaining nigella seeds. Cook until the almonds are golden, 4-5 mins. Stir frequently and watch them like a hawk, they burn easily! When done, keep to one side.
Once the lentil mix has been cooking for 10 mins, stir in the green beans and cook until tender, 8-10 mins. TIP: Don’t worry if the mixture is drying out a little – just add a bit more water to get a looser consistency. Remove the lid while the green beans cook.
When the green beans are cooked and the lentils are mushy, remove from the heat. Stir through half the coriander and season with salt and pepper to taste. Serve the dal in bowls, top with the cauliflower florets and dollops of Greek yoghurt. Finish with a sprinkling of toasted almonds and seeds, and the remaining coriander. Enjoy!