Dahl with Naan & Salsa
with ginger, apple, coconut & a twist of lemon
Did you know that in India, the word "dahl" refers both to this dish, as well as to dried, split pulses?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
½ piece
Garlic
½ piece
Apple
1 teaspoon
Fresh ginger
½ teaspoon
Ground turmeric
½ sachet(s)
Green curry spices
50 g
Red split lentils
(May be present: Gluten)
125 milliliters
Coconut milk
1 piece
Naan with herbs
(Contains: Tarwe, Gluten)
⅓ piece
Cucumber
½ piece
Kumato tomato
5 g
Fresh mint
(May be present: Selderij)
5 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
¼ piece
Lemon
Not included in your delivery
200 milliliters
Low sodium vegetable stock
¼ tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Prepare the stock. Slice the onion into half rings. Crush or mince the garlic. Grate or finely chop the apple and the ginger.
Heat the sunflower oil in a large deep frying pan over medium-high heat. Fry the turmeric with the green curry spices for 1 minute until fragrant, then stir in the garlic, onion and ginger and fry for 2 - 3 more minutes.
Add the lentils and the apple and mix well to combine. Pour in the coconut milk and the stock. Reduce the heat and cover with the lid, then allow the dahl to cook for 18- 20 minutes. Remove the lid and allow to reduce for 5 minutes, or until the lentils are done. Season to taste with salt and pepper.
Bake the naan in the oven for 4 - 6 minutes. Finely dice the cucumber. Cut the tomato into wedges and remove the seeds, then finely dice. Finely chop the mint leaves and cut the lemon into wedges.
In a bowl, combine the cucumber and tomato with the mint and the extra virgin olive oil. Season to taste with salt and pepper, then set aside until serving.
Juice 1 lemon wedge per person into the dahl and mix well. Serve the dahl on deep plates and garnish with the desiccated coconut. Serve with the naan and salsa, along with any remaining lemon wedges.
