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Photo of Green dhal with chilli fried prawns by WW

Green dhal with chilli fried prawns

5
Point(s)
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Rapeseed Oil

4 teaspoon(s)

Onion(s)

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(s)

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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