Right that’s it, it’s basically winter isn’t it? So the Dahl is out.
Don’t get me wrong it’s not necessarily a winter dish but, in my opinion, hot summer evenings don’t call for hearty warming curries (I feel this way about soup too – unpopular opinion it may be). But right now this is exactly what I want. Best enjoyed binge watching Succession (which I’d highly recommend).
Dahl with Crispy Kale & Potatoes
🌶2 red onions, finely chopped
🌶3 cloves garlic, finely chopped
🌶2 tsp cumin seed
🌶280g red lentils
🌶1 can coconut milk
🌶1/2 tsp chilli flakes
🌶1/2 tsp ground cardoman
🌶1 heaped tsp garam masala
🌶1 tsp turmeric
🌶1 small sweet potato, chopped
🌶1 small baking potato, chopped
🌶3 handfuls kale
1️⃣ fry the onion in some oil until soft. Then add the garlic and cumin seeds and fry for a few mins
2️⃣ put the potato and sweet potato on a baking tray, drizzle with oil and salt and pepper and pop into the oven on 180
3️⃣ to the onions add the red lentils and spices and stir to coat
4️⃣ add the coconut milk and stock then bring to the boil. Then return to a simmer, stirring frequently until you reach your desired Dahl texture. If you want to cook it long and slow just turn the temp down and let it cook for longer (this really brings out the spices)
5️⃣ when the potatoes are pretty much roasted (about 20-25mins usually) chuck 3 handfuls of kale on top and return to the oven for a few mins to crisp the kale up
6️⃣ serve the Dahl into bowls and top with the potato and kale mix. Top with more chilli flakes for an extra kick!
(This served 2 for dinner & 2 for lunch the next day)
I love this version as you’ve got some added veg and fibre with the potatoes and kale and they also give it a bit more texture.