Indian

Rice and lentil dahl with cucumber pickles

Name: Rice and lentil dahl with pepper pickles recipe
Yield: 4
Cuisine: /indian
Ingredients: 75g unsalted butter; 8 curry leaves, plus 1 extra handful to fry; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 tbs finely chopped ginger; 1 tbs mild curry powder; 1 large carrot, coarsely grated; 1 cup (200g) split red lentils; 1/2 cup (100g) basmati rice; 400g can chopped tomatoes; Juice of 1/2 lime, plus wedges to serve; Natural yoghurt to serve; Roti to serve; 2 tsp freshly cracked black pepper; 1/3 cup (80ml) white wine vinegar; 2 medium Lebanese cucumbers, cut into chunks; Micro coriander (optional), to serve

1 rating

Rice-BasmatiDahl+PepperPickles-Hero-Digi-0115

Jump to recipe

by Warren Mendes

delicious. team

Jun 06, 2022

Warren Mendes shares his Indian-inspired basmati dahl – a warm, rich curry served with fresh pepper pickles.

75g unsalted butter
8 curry leaves, plus 1 extra handful to fry
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tbs finely chopped ginger
1 tbs mild curry powder
1 large carrot, coarsely grated
1 cup (200g) split red lentils
1/2 cup (100g) basmati rice
400g can chopped tomatoes
Juice of 1/2 lime, plus wedges to serve
Natural yoghurt to serve
Roti to serve

Pepper pickles

2 tsp freshly cracked black pepper
1/3 cup (80ml) white wine vinegar
2 medium Lebanese cucumbers, cut into chunks
Micro coriander (optional), to serve

Method

1.

For the pepper pickles, combine all ingredients in a bowl and set aside.
2.

Heat 50g butter in a saucepan over medium heat. Add curry leaves and cook for 30 seconds until fragrant. Add onion, season with salt flakes and cook for 3-4 minutes until softened. Add garlic and ginger and cook for 30 seconds, then add curry powder and cook for a further 1 minute. Add the carrot, lentils and rice, stir to coat, then add tomatoes and 5 cups (1.25L) water. Bring to a simmer, reduce heat to medium-low and cook for 30 minutes or until thickened and rice and lentils are very tender and falling apart. Top up with extra water if required.
3.

Stir lime juice through the dahl and season with salt flakes and freshly ground black pepper to taste.
4.

Melt remaining 25g butter in a small frypan over medium-high heat. Add extra curry leaves and cook for 20 seconds until crisp, then remove from pan and drain on paper towel.
5.

Drain pepper pickles, place in serving bowl and top with coriander. Swirl dahl with yoghurt, top with curry leaves and serve with pickles, roti and lime wedges.