Coconut dahl with fresh apple topping
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Traditional dahl cooked with coconut milk to give it a smooth flavour and topped with a crispy vibrant salad of apple, snow pea sprouts and radish to bring colour and freshness to the dish!
1. Heat a large frypan over medium heat with 1 tbsp oil and 2 tbsp butter. Dice onion and tomatoes, add to pan as you go. Stir through spices from dahl kit and cook for 3 minutes, or until fragrant.

2. Add currants, mung beans (from dahl kit), 600ml water and coconut milk to pan. Simmer, uncovered, for 20-25 minutes (over medium heat, or until tender.

3. Cook papadums according to packet instructions (see notes).

4. Julienne carrot and apple (alternatively cut into thin matchsticks). Slice radishes and chop parsley. Halve snow pea sprouts. Toss with lemon juice and 1 tbsp oil.

5. Divide dahl between bowls. Top with salad toppings and serve with papadums.

Notes:
Cooking the papadums in the microwave is a quick method that uses less oil. Follow packet instructions.

Serve with a dollop of yoghurt if you like!
Brown onion 1
tomatoes 2
mung bean dahl kit 1

Dried Currants 1/2 packet (20g)
Coconut milk 400ml

Papadums 1 packet

Carrot 1
Red apple 1
Radishes 1/2 bunch
parsley 1/3 bunch
Snow pea sprouts 1/2 punnet
lemon 1/2

From your pantry:
oil + butter (for cooking)