Gunpowder-spiced dal

Name: Gunpowder-spiced dal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 3 tbsp coconut oil; 3 red onions, finely sliced; 5 clove/s garlic, finely chopped; 60 g ginger, finely grated; 1½ tbsp Cooks’ Ingredients Gunpowder Spice; 400 g red split lentils, rinsed; 130 g packs 4 Tandoori Plain Naans (flatbreads); 25 g coriander, leaves only; 4 tbsp natural coconut yogurt

The punchy spice mix and a generous hand with the ginger make this dal a little hotter than average – adjust according to taste and don’t be shy with the yogurt. Batch-cook this recipe and you’ll thank yourself later.

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VegetarianHealthyLow in saturated fatHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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3 tbsp coconut oil
3 red onions, finely sliced
5 clove/s garlic, finely chopped
60g ginger, finely grated
1½ tbsp Cooks’ Ingredients Gunpowder Spice
400g red split lentils, rinsed
2 x 130g packs 4 Tandoori Plain Naans (flatbreads)
25g coriander, leaves only
4 tbsp natural coconut yogurt

Set a large pan over a medium-high heat, add 2 tbsp oil and ½ of the onions. Fry for 5 minutes until lightly golden, then add the garlic, most of the ginger and the gunpowder spice; stir fry for 2 minutes until fragrant. Add the lentils and 1 litre cold water. Bring to the boil, reduce to a simmer and cook for 15-20 minutes. Meanwhile, heat another small pan with the remaining 1 tbsp oil over a medium-high heat. Add the remaining onions and ginger and fry for 10-15 minutes until softened and starting to caramelise.
Heat the naan according to pack instructions. Season the lentils, then roughly chop most of the coriander (reserving a few leaves to serve) and fold through. Divide between 4 warmed bowls, top with the coconut yogurt and scatter with the fried onions and remaining coriander leaves. Serve with the warm naan.

Typical values per serving when made using specific products in recipe