One of the most prized recipes passed down from Kahani’s masterchef mumma, we’ve kept this dahl mild and added in an extra dose of vegetables while retaining all the protein and all the flavour for which the dish is loved. For those new to dahl, this traditional Indian concoction is lentils and aromas aplenty - think almost of a creamy pumpkin risotto but spiced as if served on the streets of Bombay, with fresh coriander to finish.
Serving suggestions: This one’s a very filling number, so start with a little paired with steamed basmati rice. Roti or naan also go well to scoop up the dahl with your hand in true Indian style. Keep the palate cool with a dollop of plain yoghurt or raita.
Ingredients: Yellow split peas, red lentils, split moong beans, black mustard seeds, kalonji seeds, onion, vegetable oil, garlic, ginger, ground cumin, ground coriander, Kashmiri chilli powder, turmeric, salt, tomatoes, vegetable stock, red capsicum, green capsicum, butternut pumpkin, fresh coriander.