Swede and Yellow Lentil Daal
This dahl uses a spice blend introduced to us by Romy Gill. When she visited our studio we challenged her to a "ready steady cook" style cook-off and... Read more This dahl uses a spice blend introduced to us by Romy Gill. When she visited our studio we challenged her to a "ready steady cook" style cook-off and she made some delicious pan-fried pumpkin with what she described as her 'desert island spice mix' - nigella, cumin, brown mustard seeds, fenugreek and fennel. We couldn't believe how good it tasted, as soon as filming was done the entire crew gathered around with their forks eating the pumpkin right out of the pan. Here we have used it to flavour a mild and creamy yellow lentil and swede dahl. Thank you Romy for the cooking lesson! If you have time and feel so inclined, serve it with our Wholegrain Naan Breads. This dahl uses a spice blend introduced to us by Romy Gill. When she visited our studio we challenged her to a "ready steady cook" style cook-off and she made some delicious pan-fried pumpkin with what she described as her 'desert island spice mix' - nigella, cumin, brown mustard seeds, fenugreek and fennel. We couldn't believe how good it tasted, as soon as filming was done the entire crew gathered around with their forks eating the pumpkin right out of the pan. Here we have used it to flavour a mild and creamy yellow lentil and swede dahl. Thank you Romy for the cooking lesson! If you have time and feel so inclined, serve it with our Wholegrain Naan Breads.
Plantpoints
fibre
vegetables
spices
Plantpoints
fibre
vegetables
spices
TRY MORE RECIPES using swede
NUTRITION PER SERVING (Read more)
Notes
The dahl can be frozen for up to 3 months. Allow to defrost overnight in the refrigerator before reheating.
Curry leaves have a rich, nutty and distinctive flavour. They don't really have a substitute, so if you can't find any you can add more flavour by topping with extra herbs.
Tip: Soak the lentils for at least 30 minutes before cooking and drain away the starchy water to ensure even cooking.
Freshly grinding seeds in a pestle and mortar or spice grinder yields better flavour than using pre-ground spices.
Use a food processor to pulse the vegetables to save time.
Plantpoints
fibre
vegetables
spices
Ingredients
Method
Gather and prepare your ingredients.
Heat the oil in a large heavy-bottomed pan over medium-high heat. Add the onions with a sprinkle of salt and cook, stirring often, for 7-8 minutes, until softened and reduced. Add the ginger, chilli and garlic and cook for 2-3 minutes, until softened.
Add the swede, carrot and tomato puree and cook for 2-3 minutes, until darkened. Then add the coconut milk, lentils and water and cook, covered, for 18-20 minutes, until the lentils are tender. Uncover occasionally to stir. Lentils catch easily so be sure to scrape the bottom as you stir.
Stir through the spices, spinach and curry leaves. Cook for 2-3 minutes until the spinach has wilted.
Serve in bowls with lots of lime juice and coriander. Toss the coriander leaves in lime juice to ensure even seasoning and fresh, flavour in each bite.
Notes
The dahl can be frozen for up to 3 months. Allow to defrost overnight in the refrigerator before reheating.
Curry leaves have a rich, nutty and distinctive flavour. They don't really have a substitute, so if you can't find any you can add more flavour by topping with extra herbs.
Tip: Soak the lentils for at least 30 minutes before cooking and drain away the starchy water to ensure even cooking.
Freshly grinding seeds in a pestle and mortar or spice grinder yields better flavour than using pre-ground spices.
Use a food processor to pulse the vegetables to save time.
User comments (10)
Added the spices at the start as some have mentioned, and also chucked in a bit of mango for 5 mins before spinach as trying to tempt my kids, and has turned out really tasty! Nicely spiced, flavoursome but not excessive. Also blended it a bit in the hope my 2 year olds won’t realise it’s all veg
Very nice 👌
The lentils were not cooked in the time listed for the recipe.
Otherwise the recipe was ok.
Really tasty. I added the spices near the end as per the original recipe and it was yum.
I roasted the spices in the beginning as well after reading the comments. I didn’t change their amount though and it was tasty and balanced, though surely not THAT strong in taste with regards to the spices, which I personally do like.
I used red lentils the first time then yellow ones the second - both tasted really good. I’ve made this 3 times in the past 2 weeks as loved it that much.
After reading the previous comments I doubled the amount of all the spices and started with heating the spices with oil on the pan and it turned out delicious.
Very fragrant. I used brown lentils. I toasted the spices first, ground them and then added at the same time as the swede, delicious!
Very bland, far too few spices for a kilo of root veg! I added a tablespoon of garam masala, 2 tbsp stewed rhubarb and plenty more seasoning
Then spices need adding much before