Onion
£0.25
each
Chard & New Potato Dhal
This delicious dhal is also incredibly nutritious, packed full of protein, iron, vitamins and fibre. Spinach or kale would work equally well if you don’t have any chard to hand.
Method
Wash, peel, slice, dice and mince your ingredients before you start to cook, and give your lentils a good rinse.
Heat the oil in a large (lidded) pan over a medium heat. Add the onion and cook until soft – about 6 minutes. Stir from time to time.
Reduce the heat and add the garlic, ginger and chilli, and cook for a further 3 minutes.
Add the cumin, coriander, turmeric, garam masala, fenugreek and curry leaves.
Give everything a good stir and heat the spices through until they start to smell really fragrant - about 30 seconds to a minute.
Add the potato, lentils, chard stems and water. Season with salt and pepper and have another good stir, then bring to the boil, pop the lid on, reduce the heat and simmer for 40 minutes, or until the potato is cooked through and the lentils are soft. Stir from time to time and keep an eye on it towards the end in case it starts to dry out. You may need to add more water depending how thick or runny you like your dahl.
At the end of the cooking time, add the chard leaves and stir them through the dahl to wilt. Turn off the heat and squeeze in the juice of a small lemon. Taste and add salt and pepper as needed.
Garnish with coriander, and, or plain yoghurt if you like, and serve with naan, rice or chapatti, as a side to another curry, or as a filling for a baked sweet potato or pitta and salad.
Timing
Prep time: 10mins
Cooking time: 50mins
Ingredients
2tbsp rapeseed or other mild tasting oil
1 onion – finely chopped
400g new potatoes, diced into 2cm cubes
1 large tomato – roughly chopped
200g chard – stalks and leaves separated. Chop the stems into 2cm pieces, and slice the leaves.
200g red split lentils – rinsed and drained
800 ml water
1 small lemon
3 cloves garlic - peeled and minced
3cm piece root ginger – peeled and minced
2 fresh red chillies – deseeded and finely chopped (keep the seeds in if you like fiery food. Use 1 chilli if you like a mild heat)
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
½ tsp turmeric
½ tsp fenugreek leaves
8 curry leaves
salt and pepper
Optional garnish
2 tbsp chopped coriander
plain yoghurt
1 onion – finely chopped
400g new potatoes, diced into 2cm cubes
1 large tomato – roughly chopped
200g chard – stalks and leaves separated. Chop the stems into 2cm pieces, and slice the leaves.
200g red split lentils – rinsed and drained
800 ml water
1 small lemon
3 cloves garlic - peeled and minced
3cm piece root ginger – peeled and minced
2 fresh red chillies – deseeded and finely chopped (keep the seeds in if you like fiery food. Use 1 chilli if you like a mild heat)
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
½ tsp turmeric
½ tsp fenugreek leaves
8 curry leaves
salt and pepper
Optional garnish
2 tbsp chopped coriander
plain yoghurt
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