Green dhal with chilli fried prawns
5
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Rapeseed Oil
4 teaspoon(s)
Onion
1 large, chopped
Garlic
4 clove(s), crushed
Root Ginger
1 tablespoon(s), grated
Coriander, Dried
2 teaspoon(s), level
Mustard Seeds
2 teaspoon(s), level
Garam Masala
2 teaspoon(s), level
Chilli Powder
1 teaspoon(s), level, mild
Turmeric
½ teaspoon(s)
Green or Brown Lentils, dry
250 g
Tomato
350 g, diced
Vegetable stock cube
1 cube(s), to make 1 litre stock
King Prawns, Raw
400 g, peeled and deveined
Chilli, green or red
1 individual, deseeded and finely diced
Mini naan
4 individual, warmed to pack instructions
Instructions
1
Heat half of the oil in large pan cook the onion over a medium heat for 6-8 minutes until soft. Add half of the garlic and cook for 1 minute, then stir in the ginger, spices and a splash of cold water and cook for a further 1 minute.
2
Add the lentils, 250g of the tomatoes and the stock. Bring to a simmer, then cover and cook for 20 minutes. Remove the lid, stir well and continue to cook, uncovered, for 10 minutes, or until the lentils are creamy and the dhal has thickened. Season to taste.
3
Meanwhile, heat the remaining oil in a nonstick pan over a medium heat. Add the prawns, remaining garlic, diced tomatoes and chillies and cook, stirring, for 4 minutes or until the prawns have turned pink and are cooked through.
4
Divide the dhal between bowls, top with the spicy prawns and serve with the mini naan breads on the side.
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