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Creamy south Indian dhal

Name: Creamy south Indian dhal
Cook time: 25 min
Yield: 4
Cuisine: South Asia

with toasted naan and maple masala cashews

Ready in around 25 mins

RECIPE FACT:

Tomato and coconut curries are popular in Indian cuisine, particularly in the southern and southwestern regions of India, such as Kerala and Tamil Nadu.

Nutritional Info:

Energy: 3,814kJ (912kcal)
Protein: 27g
Carbohydate: 112g
Sugars: 17g
Fat, total:37g
Saturated:27g
Sodium:1,368mg
Contains:Cashews, Gluten, Milk, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the roasted capsicum into 1 cm slices. Place the lentils into a sieve and rinse under cool running water then drain well. Open the South Indian spice paste and remove the chilli from the top. Finely slice if using or discard if not.
2. TO MAKE THE DHAL:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the south Indian curry paste and cook for 1-2 mins, stirring often. Add the coconut cream, roasted capsicum, some or all of the chilli (if using) and ¬Ω cup of water. Season with salt and simmer for 3-4 mins. Add the lentils, peas and baby spinach and cook for 2-3 mins until the spinach has wilted.
3. TO COOK THE RICE:
Microwave method (preferred): Open the bag of steamed basmati rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
4. TO WARM THE NAAN:
Line an oven tray with baking paper. Place the garlic naan onto the tray and warm in the oven for 4-5 mins. Remove from the oven and slice into quarters.
TO SERVE:
Spoon the basmati rice and creamy south Indian dhal into bowls then sprinkle over masala cashews and coconut. Serve with warm garlic naan on the side for dipping.