Potato and Tomato Dal with Mint Chutney


Potato and Tomato Dal with Mint Chutney

A vegan recipe for a lightly spiced thick and satisying Indian style dal. Serve with a punchy green chilli, mint and coriander chutney for some fiery heat!

  • Serves4
  • Preparation Time20 mins
  • Cooking Time40 mins

Nutrition per serving

  • Energy546 Kcals

Ingredients

For the dal:

  • 2 onions, diced
  • 5 garlic cloves, crushed
  • 3 potatoes, peeled and diced
  • 250g cherry tomatoes (120g for dal and use the rest for topping)
  • 3 tbsp vegetable oil
  • 1 tbsp garam masala
  • 2 tsp tumeric
  • 1 tsp ground coriander
  • 300g red lentils, washed
  • 1.2 litre vegan vegetable stock
  • 4 tbsp Kikkoman soy sauce
  • Juice of 1 lemon (reserve 2 tbsp for chutney)

For the chutney:

  • 2 green chillies, halved and deseeded
  • a handful of fresh mint leaves
  • a handful of fresh coriander leaves
  • 1 tbsp grated coconut
  • 1 tbsp grated ginger
  • 2 tsp sugar
  • 2 tbsp of the reserved lemon juice
  • 2 tbsp Kikkoman soy sauce

Also:

  • 250g pot plain oat yoghurt

Method

Heat up the oil in a small pan. Fry the onions, garlic and potatoes until soft but not brown. Add the garam masala, turmeric and ground coriander and continue cooking for 1-2 minutes. Add the lentils, 120g of the tomatoes and stock and cook for a futher 30 minutes. Season with Kikkoman soy sauce and lemon juice.

To make the chutney, puree the chillies, herbs, grated coconut, ginger, sugar, lemon juice, Kikkoman soy sauce and a little water.

Quarter the remaining tomatoes. Serve the dal with the tomatoes on top, a spoon of the chutney and a drizzle of oat yoghurt.

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