Recipe

Solo: Lentil Dahl & Poppadums

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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.

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serves 1

¼
½
½
½ clove
¼
1 sprig
¼ tbsp
¼ tin
¼ tin
1/2 cup
1¼ cups
3g
½ tbsp
2
40ml

ingredients

onion – peel and chop finely
carrot – peel and slice finely
sweet potato - peel and dice (1cm)
garlic – crush, peel and slice
fresh chilli – de-seed, chop finely
curry leaf – strip off leaves
curry powder
kidney beans – open tin and drain
chopped tomatoes
red lentils
boiling water
coriander – chop finely
red wine vinegar
poppadums
plain yoghurt
salt, olive oil (from your pantry)

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)

Method

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.