Red Lentil Dal with Tomato-Dill Chutney
over Spiced Rice with Yogurt & Toasted Naan
Cooking time
35 minutes
Servings
2 / 4
Calories
1174 /serving
Dal is a warm and friendly, crowd pleasing dish. This version, filled with red lentils and served over spiced basmati rice, is enhanced by a rich, aromatic spice blend that will charm your senses. It’s topped with a chunky tomato, lime and dill chutney. A creamy yogurt sauce infused with fresh dill (the perfect dipping sauce for naan sprinkled with lime zest) completes this Indian-inspired meal.
We will send you:
- 1 Shallot (or onion)
- 1 Lime
- 280g Multicoloured cherry tomatoes
- 1 Bunch of dill
- 157g Basmati rice
- 200g Red lentils
- 12g Vegetable demi-glace
- 100g Greek yogurt
- 2 Naan
- 12g Ginger masala (spices, garlic, ginger, sea salt)
You will need:
Medium pot
Medium pan
Large high-sided pan
Zester
Olive oil
Oil
Salt & pepper
Total Fat
23 g
Saturated Fat
3 g
Sodium
972 mg
Total Carb
201 g
Sugars
16 g
Protein
48 g
Fibre
21 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions), ½ the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place
While the rice cooks, zest and juice the lime. Halve the cherry tomatoes. Peel, halve and mince the shallot. Pick the dill fronds off the stems; roughly chop the fronds. In a bowl, combine the yogurt and ½ the dill; season with S&P to taste.
Cook the dal
In a large high-sided pan, heat a drizzle of oil on medium-high. Add the shallots and cook, stirring occasionally, 3 to 5 minutes, until starting to caramelize. Add the remaining spice blend and toast, 1 to 2 minutes. Add the lentils, demi-glace and 3 cups of water (double for 4 portions); bring to a boil. Reduce to a simmer and cook, 20 to 23 minutes, until the liquid has been absorbed and the lentils are soft; season with S&P.
Prepare the chutney
While the dal cooks, in a bowl, combine the tomatoes, remaining dill and lime juice. Drizzle with olive oil and season with S&P to taste. Toss to thoroughly combine.
Toast the naan & serve
In a medium pan, heat a drizzle of olive oil on medium-high. Working one at a time, add the naan to the pan and toast, 2 to 3 minutes per side, until nicely golden. Remove from the pan and sprinkle with as much of the lime zest as you’d like. Cut into wedges. Divide the rice between your plates. Top with the dal and a spoonful of chutney. Garnish with the dill yogurt and serve the toasted naan wedges on the side. Bon appétit!
