Indian Spiced Coconut Dhal
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Indian Spiced Coconut Dhal

Indian Spiced Coconut Dhal

with Cucumber Raita & Basmati Rice

Dhal is one of the staple foods of the Indian subcontinent and it isn’t hard to see why – it's hearty, wholesome and deeply delicious! Here, we add baby spinach for green goodness and top it with a creamy and refreshing raita.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Gluten
Wheat
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount
brown onion

1 unit

brown onion

ginger

1 knob

ginger

carrot

1 unit

carrot

red lentils

1 packet

red lentils

(May be present: Wheat, Gluten, Lupin, Soy. )

basmati rice

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

brown mustard seeds

1 sachet

brown mustard seeds

(Contains Gluten, Wheat;)

tomato paste

1 sachet

tomato paste

mild North Indian spice blend

1 sachet

mild North Indian spice blend

(Contains Milk;)

chilli flakes

1 pinch

chilli flakes

coconut cream

1 tin

coconut cream

vegetable stock

1 cube

vegetable stock

baby spinach leaves

1 bag

baby spinach leaves

coriander

1 bag

coriander

cucumber

1 unit

cucumber

Greek-style yoghurt

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

tbs

olive oil

water (for the rice)

1.5 cup

water (for the rice)

water (for the curry)

2 cup

water (for the curry)

salt

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3730 kcal
Fat26.5 g
of which saturates20.3 g
Carbohydrate123 g
of which sugars22.1 g
Dietary Fibre0 g
Protein32.4 g
Cholesterol0 mg
Sodium992 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Medium Pan

Cooking Steps

GET PREPPED
1

Finely chop the brown onion. Finely grate the ginger. Grate the carrot (unpeeled). Rinse the red lentils.

COOK THE RICE
2

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

START THE DHAL
3

While the rice is cooking, in a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until soft, 4-5 minutes. Add the ginger, brown mustard seeds, tomato paste, mild North Indian spice blend, a pinch of chilli flakes (if using) and another drizzle of olive oil. Cook, stirring, until fragrant, 1-2 minutes. Add the grated carrot, water (for the dhal), coconut cream, the salt and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

SIMMER THE DHAL
4

Add the red lentils to the saucepan along with a pinch of salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils have softened, 20-22 minutes. TIP: Add a splash of water if the dhal looks dry. Stir through the baby spinach leaves until just wilted. Season to taste with salt and pepper.

PREP THE TOPPINGS
5

While the dhal is cooking, roughly chop the coriander. Finely chop the cucumber. In a medium bowl, combine the Greek yoghurt and chopped cucumber. Season to taste with salt and pepper.

Serve
6

Divide the basmati rice between bowls and top with the coconut dhal. Top with a dollop of cucumber raita and sprinkle with the coriander.