Solo: Lentil Dahl & Poppadums

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Solo: Lentil Dahl & Poppadums

A spicy blend of carrots, sweet potatoes, kidney beans, red lentils and tomotoes, flavoured with curry, chilli, garlic and coriander. Topped with yoghurt and accompanied by poppadums on the side.

Ingredients to serve 1

  • ¼ x onion – peel and chop finely
  • ½ x carrot – peel and slice finely
  • ½ x sweet potato - peel and dice (1cm)
  • ½ clove x garlic – crush, peel and slice
  • ¼ x fresh chilli – de-seed, chop finely
  • 1 sprig x curry leaf – strip off leaves
  • ¼ tbsp x curry powder
  • ¼ tin x kidney beans – open tin and drain
  • ¼ tin x chopped tomatoes
  • 1/2 cup x red lentils
  • 1¼ cups x boiling water
  • 3g x coriander – chop finely
  • ½ tbsp x red wine vinegar
  • 2 x poppadums
  • 40ml x plain yoghurt
  • salt, olive oil (from your pantry)


Step 1

Dahl: Heat a few glugs of olive oil in a large saucepan over medium heat. Add onion and sauté for 3 to 4 minutes until translucent. Then add the garlic, chilli (if using), carrots and sweet potatoes and cook, stirring occasionally, for 8 minutes or until vegetables have softened. Add curry leaves and curry powder and stir for about a minute until fragrant. Add drained kidney beans, chopped tomatoes, lentils and boiling water. Bring to a simmer and then cook for a further 15 minutes (with the lid on) until vegetables are tender. If mixture is too thick, add a little more water. Finally add coriander (reserving a little for the garnish) and vinegar, stir to combine, then season with a little salt to taste.

Step 2

Poppadums: Put a frying pan on high heat. Add enough olive oil to immerse the poppadums. When the oil is very hot, immerse poppadums one a time into the oil for 2 to 3 seconds until they crinkle and expand. Shake off excess oil and drain on a paper towel until dry and crisp.

Step 3

To serve: Place the dhal in the bowl, top with a few spoonfuls of yoghurt and scatter with chopped coriander. Serve the poppadums on the side.