Turmeric dahl with curry leaf flatbread
serves
6
Turmeric dahl with curry leaf flatbread
Embrace turmeric with this delicious dahl recipe, perfect for a midweek dinner.
Ingredients (15)
- 1/4 cup (60g) ghee
- 1 red onion, finely chopped
- 4 garlic cloves, crushed
- 5cm piece (30g) fresh turmeric, finely chopped
- 5cm piece (25g) ginger, grated
- 1 tsp each chilli flakes, fenugreek, cumin seeds
- 1 cinnamon quill
- 2 tomatoes, chopped
- 1 1/2 cups (300g) red lentils, rinsed
- 400ml can coconut milk
- 2 tbs extra virgin olive oil
- Yoghurt, lime wedges, mint leaves & extra chilli flakes, to serve
Curry leaf flatbread
- 2 cups (300g) self-raising flour, sifted
- 300g natural yoghurt
- 1 cup fresh curry leaves
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Melt ghee in a large saucepan over medium heat. Add onion, half the garlic, turmeric, ginger, spices and 1 tsp salt. Cook, stirring occasionally, for 6-8 minutes until onion starts to soften. Add tomato, lentils, coconut milk and 3 1/2 cups (875ml) water. Bring to a gentle simmer. Cook, uncovered, for 20-25 minutes, stirring regularly, until lentils have broken down and dhal has thickened.
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2.Combine olive oil and remaining garlic. Set aside for flavour to infuse.
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3.For the curry leaf flatbread, combine the flour with 1/2 tsp salt flakes. Add the yoghurt and curry leaves and bring dough together with a spoon. Turn out onto a work surface and knead until smooth. Divide into 6 balls and roll out into ovals.
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4.Heat a chargrill pan or barbecue to high heat and brush both sides of the flatbread with the garlic-infused olive oil. Cook for 3 minutes on each side or until golden and charred. Set aside.
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5.Divide dhal among serving bowls and top with yoghurt, lime wedges, mint leaves and extra chilli flakes. Serve with curry leaf flatbread alongside.
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