Coconut dhal with crisp potatoes

Inspired by the flavours of Indian food, this quick-cooking, rich and cozy coconut dhal is delicious paired with scrumptious, crisp roast potatoes.

Coconut dhal Credit: Mary Makes It Easy

• serves

  4

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

Potatoes

• 4-6 medium (about 1 kg) yellow flesh potatoes, quartered
• Kosher salt
• 1½ tbsp (28 g) unsalted butter
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp curry powder
• ¼ tsp cayenne pepper

Dhal

• 1½ tbsp (28 g) unsalted butter
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 tsp coriander seed
• ¼-½ tsp yellow mustard seed
• Kosher salt
• ½ jalapeno pepper, seeded and finely diced
• 3 garlic cloves, finely grated
• 5 cm (2-inch) piece ginger, peeled and finely grated (see Note)
• 3 tsp curry powder
• 1 tsp ground turmeric
• ½ tsp ground cumin
• 1 cup (190 g) red lentils
• 2 cups (500 ml) canned crushed tomatoes
• 1 can (400 ml) coconut milk, well shaken
• 4 cups roughly chopped kale
• ½ cup finely chopped coriander (cilantro)
• 1 lime, quartered
• Plain yogurt, for serving
• Coconut chips, for serving
• 1 green onion, thinly sliced
• Extra coriander (cilantro) leaves, to garnish, optional

Instructions

1. For the potatoes, place a large baking sheet in the oven and preheat it to 230°C (450°F).

2. Place the potatoes into a large pot or dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes.

3. Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes or until golden and crisp, stirring halfway through.

4. Meanwhile, prepare the dalh by wiping the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, about 5 to 6 minutes.

5. Add the jalapeno, garlic and ginger and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. Add 2 cups of water, crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, about 18 to 22 minutes.

6. When the potatoes are done and the lentils are tender, stir the kale and coriander (cilantro) into the dahl just to wilt and season with salt and pepper to taste. Serve the dahl in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt, and a scattering of toasted coconut, sliced green onions and coriander (cilantro) leaves.

Note

• Freeze your ginger root to remove the need for peeling and make grating a breeze.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.