Red lentil dal with cashew nut topping

Prep 0 h : 0 m
Cook 0 h : 40 m


  • 1 tbsp ghee

    300g onions, chopped

    4 cloves garlic, finely chopped

    20g fresh ginger, finely chopped

    ½ tsp turmeric powder

    2 tsp garam masala

    200g dry red lentils

    2 medium tomatoes, chopped

    2 green chillies, thinly sliced

    1 litre water

    750g cauliflower, cut into florets

    250g parsnip, finely chopped

    600g rainbow chard, chopped

    140g greek-style yogurt

    Cashew nut topping

    50g unsalted cashews, roasted

    2 tsp mustard seeds

    1 tsp fennel seeds

    Curry leaves, a few


  • Heat ghee in a large heavy-based saucepan over high heat, add onion, garlic and ginger; cook, stirring for 4 mins, or until onion is golden brown.

    Add turmeric and garam masala; cook, stirring for 30 seconds or until fragrant.

    Add lentils, tomato, chilli and water; bring to the boil. Reduce heat; simmer, covered, until tender, 15 mins. Add cauliflower and parsnip; simmer, covered for 10 mins or until cauliflower is just tender. Season.

    Meanwhile, make cashew nut topping: Heat ghee in a small frying pan over medium heat, add nuts; cook until golden and toasted, 2 mins. Stir in seeds and curry leaves; saute for a minute or until leaves are crisp. Keep aside.

    Add chard to the dal; simmer, covered for 2 mins or until just wilted. Serve dal topped with cashew nut topping and yogurt. Serve with papads, if desired.