Curried Festive Veg Topped Tarka Dal
with Tempered Spices and Garlic Naan
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. What makes this tarka dal special is that it's finished off with spices tempered in butter. This is what tarka means - to temper (heating them in fat and then adding them to a cooked dish right before serving). It's a way of adding extra seasoning, flavour and interest to an Indian dish.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Parsnip
200 grams
Brussels Sprouts
1 sachet(s)
Curry Powder Mix
4 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains Mustard)
100 grams
Red Split Lentils
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
1 pinch
Chilli Flakes
1 sachet(s)
Mustard Seeds
(Contains Mustard)
Not included in your delivery
300 milliliter(s)
Water for the Dal
1 tsp
Sugar
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim the Brussels sprouts and quarter through the root.
Pop the parsnips and sprouts onto a large baking tray. Drizzle with oil, sprinkle over the curry powder mix, season with salt and pepper, then toss to coat.
Spread out in a single layer and set the tray aside for now.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium heat.
Add the korma curry paste and half the garlic. Stir together and fry for 30 secs.
Next, stir in the red split lentils, cook for 1 min more, then stir in the coconut milk, vegetable stock paste, water for the dal and sugar (see pantry for both amounts).
Bring the lentils to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins.
At the same time, slide the veg baking tray onto the top shelf of your oven and roast until tender, 20-25 mins. Turn halfway through.
Stir the lentils regularly to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.
Meanwhile, pop the naans onto another baking tray.
Spread over the remaining garlic and drizzle with a little olive oil.
A few mins before the dal is ready, pop the naans into the oven to warm through, 2-3 mins.
Once you've put the naans into the oven, heat the butter (see pantry for amount) in a small saucepan on medium heat.
Once the butter has melted and is bubbling, add the chilli flakes (add less if you prefer less heat) and mustard seeds.
Fry the spices, continually stirring, for 1 min to temper them, then remove from the heat.
Once the dal is ready, season with salt and pepper. Add a splash more water if you feel it needs it, then spoon into your serving bowls.
Top with the roasted veg, then drizzle over the tempered spices along with all the fragrant butter from the pan.
Halve the garlic naan and serve alongside for dipping and scooping.
Enjoy!
