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 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.
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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.
points
fibre
vegetables
spices
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