Green lentil and pea dahl
This creamy green lentil and pea dahl combines smooth coconut milk with warm Indian spices for a comforting vegetarian meal. Slow simmering makes the lentils buttery soft, while a crunchy topping of green beans, shallots, and nigella seeds provides fresh contrast and texture.
Ingredients · Servings 4
- 200 g dried green lentils
- 3 shallots, halved and cut into thin rings
- 3 tablespoons peanut oil
- 1 green chili pepper, finely chopped
- 2 tsp fresh ginger, finely chopped
- 3 cloves of garlic, pressed
- 1/2 tsp ground turmeric
- 2 tsp ground coriander seeds
- 2 tsp ground cumin
- 1 tsp brown mustard seeds
- 2 tsp chaat masala
- 300 gr shelled peas
- 200 ml coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped coriander leaves
- sea salt
- pepper
- 4 runner beans cut into slanted pieces
- 2 shallots, halved and cut into thin rings
- 1 tl nigellazaad
- 1 thumb-sized piece of ginger cut into matchsticks
- 1 green chili pepper, sliced into rings
- 1/2 tsp brown mustard seeds
- 1 handful of fresh curry leaves
- 4 the (soy) yogurt
- 4 tl mangochutney
- 1 handful of pea shoots
- papadums, roti, or naan on the side
Method · 1 h
- Soak the lentils in plenty of cold water for 20 minutes, rinse them, and let them drain well.
- Meanwhile, sauté the shallots with a pinch of salt in 2 tablespoons of the peanut oil in a large pan over low to medium heat. After about 8 minutes, they should be sweet and soft, but not yet browned. Add the green chili pepper, ginger, garlic, and turmeric. Turn the heat up slightly and sauté the shallots for another minute, stirring constantly. Add the rest of the spices and cook everything for another minute. Stir in the drained lentils with 900 ml of water. Bring to a boil, cover the pan, reduce the heat to low, and simmer for 45 minutes, or until the lentils are completely soft.
- Stir the peas and coconut milk into the lentils and heat everything for another 5 minutes. Remove the pan from the heat and coarsely blend about a quarter of the dahl with an immersion blender to make the texture slightly creamier. Add the lemon juice, chopped coriander, and plenty of salt and pepper to let the flavors sizzle.
- Meanwhile, heat the remaining tablespoon of peanut oil in a large skillet over high heat. Add the runner beans, shallots, nigella seeds, ginger, and green chili pepper, and stir-fry vigorously for about 3 minutes until sizzling. Add the mustard seeds and curry leaves and cook for another 1-2 minutes until the seeds pop open and the ginger starts to shred. Add salt and pepper to taste.
- Divide the dahl among warmed bowls, spoon some yogurt and mango chutney on top, and place the green bean topping and pea shoots on top. Serve with the pappadums, or warmed roti or naan if you find those more suitable for brunch.
