• Fragrant Indian Tomato & Red Lentil Dahl
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Fragrant Indian Tomato & Red Lentil Dahl

Fragrant Indian Tomato & Red Lentil Dahl

  1. 0 mL Water - PANTRY ITEM
  2. 1 tsp Vegetable Stock
  3. 3 Each Small Pappadums
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 1 cup Red Lentils
  6. 1 Each Onions
  7. 5 g Ginger
  8. 1 tsp Garam Masala
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 200 g Diced Tomatoes
  11. 10 g Coriander
  1. 1 mL Water - PANTRY ITEM
  2. 1 tsp Vegetable Stock
  3. 6 Each Small Pappadums
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 1 cup Red Lentils
  6. 1 Each Onions
  7. 10 g Ginger
  8. 2 tsp Garam Masala
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 400 g Diced Tomatoes
  11. 20 g Coriander
  1. 1 mL Water - PANTRY ITEM
  2. 2 tsp Vegetable Stock
  3. 9 Each Small Pappadums
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 2 cup Red Lentils
  6. 2 Each Onions
  7. 15 g Ginger
  8. 3 tsp Garam Masala
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 600 g Diced Tomatoes
  11. 30 g Coriander
  1. 1 mL Water - PANTRY ITEM
  2. 2 tsp Vegetable Stock
  3. 12 Each Small Pappadums
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 2 cup Red Lentils
  6. 2 Each Onions
  7. 20 g Ginger
  8. 4 tsp Garam Masala
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 800 g Diced Tomatoes
  11. 40 g Coriander
  1. 2 mL Water - PANTRY ITEM
  2. 3 tsp Vegetable Stock
  3. 18 Each Small Pappadums
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 3 cup Red Lentils
  6. 3 Each Onions
  7. 30 g Ginger
  8. 6 tsp Garam Masala
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1200 g Diced Tomatoes
  11. 60 g Coriander

Prep:

  1. Wash and chop coriander.
  2. Peel and quarter onion.
  3. Rinse red lentils under cold water.
  4. Peel ginger.

Method:

  1. Bring to boil. Simmer, covered for about 20 minutes, or until lentils are tender. Season well with salt and pepper.
  2. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  3. Process onion and ginger in a food processor until finely chopped. Remove. (alternatively you can chop onion and mince ginger with a knife. ).
  4. Sprinkle coriander over soup. Serve with pappadums.
  5. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  6. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  7. Spread pappadums in a single layer on a plate and microwave for a minute. Check they're crisp. If not, cook in further 30 second bursts until done.
  8. Heat oil in a large saucepan over a low heat. Add onion mixture. Cook, stirring until soft. Stir in garam masala. Add tomatoes, lentils, stock powder and water.
  9. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  10. Cut lemon into wedges.
  11. Wash and chop parsley.
  12. Preheat the oven to 200°c (180°c fan-forced).
  13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  14. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
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