Creamy Dal Topped With Crispy Bombay Potatoes

  • 21 ingredients

Kickstart the year with this creamy, protein-packed dal—it’s plant-based comfort at its best! The secret? A banging spice blend made with the Cuisinart Spice Grinder - perfect for turning whole spices into powder in a matter of seconds. Topped with crispy Bombay potatoes and served with naan, it’s a total winner.

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Serves: 4

Ingredients

For the dal

  • 250g red lentils, rinsed
  • 1 brown onion
  • 3 garlic cloves
  • 1 inch ginger
  • 1 x 400g tin chopped tomatoes
  • 1.5 tbsp coriander seeds
  • 1.5 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 2 tsp black peppercorn
  • 1 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 x 400ml tin coconut milk
  • 500ml vegetable stock
  • Salt and pepper to taste

For the Bombay Potatoes

  • 500g potatoes, diced into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste

To Garnish

  • Pickled red onions
  • Plant-based yoghurt
  • Coriander
  • Naan

Before you start

Large deep frying pan | Cuisinart Spice Grinder | Preheat oven to 220ºC or preheat the airfryer to 200ºC

Step 1

Prepare the spice mix

  • Heat a large deep frying pan over a medium high heat
  • Add the coriander seeds, cumin seeds, fenugreek seeds and black peppercorns for 1-2 minutes, stirring and tossing regularly until very fragrant but not burning
  • Transfer to the Cuisinart Spice Grinder along with the curry powder and turmeric and blitz until you have a very fine powder

Ingredients

  • 250g red lentils, rinsed
  • 1 brown onion
  • 3 garlic cloves
  • 1 inch ginger
  • 1 x 400g tin chopped tomatoes
  • 1.5 tbsp coriander seeds
  • 1.5 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 2 tsp black peppercorn
  • 1 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 x 400ml tin coconut milk
  • 500ml vegetable stock
  • Salt and pepper to taste
  • 500g potatoes, diced into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pickled red onions
  • Plant-based yoghurt
  • Coriander
  • Naan

Step 2

Prepare ingredients

  • Dice the potatoes into 2cm cubes
  • Finely dice the onion
  • Peel and grate the ginger and garlic

Ingredients

  • 250g red lentils, rinsed
  • 1 brown onion
  • 3 garlic cloves
  • 1 inch ginger
  • 1 x 400g tin chopped tomatoes
  • 1.5 tbsp coriander seeds
  • 1.5 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 2 tsp black peppercorn
  • 1 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 x 400ml tin coconut milk
  • 500ml vegetable stock
  • Salt and pepper to taste
  • 500g potatoes, diced into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pickled red onions
  • Plant-based yoghurt
  • Coriander
  • Naan

Step 3

Make the Bombay Potatoes

  • Add the potatoes to a large bowl with 2 tbsp olive oil and ⅓ of the spice mixture, salt and pepper
  • Air fry for 15-20 minutes or roast in the oven for 25-30 mins until super crispy

Ingredients

  • 250g red lentils, rinsed
  • 1 brown onion
  • 3 garlic cloves
  • 1 inch ginger
  • 1 x 400g tin chopped tomatoes
  • 1.5 tbsp coriander seeds
  • 1.5 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 2 tsp black peppercorn
  • 1 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 x 400ml tin coconut milk
  • 500ml vegetable stock
  • Salt and pepper to taste
  • 500g potatoes, diced into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pickled red onions
  • Plant-based yoghurt
  • Coriander
  • Naan

Step 4

Make Dal

  • Heat 2 tbsp olive oil a large deep frypan over a medium high heat, add the onion and ginger and cook for 5-6 minutes until soft and taking on a little colour
  • Add the garlic and remaining spice mix and cook for a further 3-4 minutes until caramelising but not burning - add a little water if necessary
  • Stir in the red lentils, chopped tomatoes, coconut milk, and vegetable stock and bring to a simmer
  • Simmer for 20 minutes until the dal is creamy and the lentils are tender
  • Taste and season to perfection with salt and pepper

Ingredients

  • 250g red lentils, rinsed
  • 1 brown onion
  • 3 garlic cloves
  • 1 inch ginger
  • 1 x 400g tin chopped tomatoes
  • 1.5 tbsp coriander seeds
  • 1.5 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 2 tsp black peppercorn
  • 1 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 x 400ml tin coconut milk
  • 500ml vegetable stock
  • Salt and pepper to taste
  • 500g potatoes, diced into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pickled red onions
  • Plant-based yoghurt
  • Coriander
  • Naan

Step 5

Assemble the Dish

  • Top the dal with the crispy potatoes, drizzle with plant-based yoghurt, scatter over pickled red onions and coriander leaves and serve with lime wedges and plant-based Naan bread or rice

Ingredients

  • 250g red lentils, rinsed
  • 1 brown onion
  • 3 garlic cloves
  • 1 inch ginger
  • 1 x 400g tin chopped tomatoes
  • 1.5 tbsp coriander seeds
  • 1.5 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 2 tsp black peppercorn
  • 1 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 x 400ml tin coconut milk
  • 500ml vegetable stock
  • Salt and pepper to taste
  • 500g potatoes, diced into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pickled red onions
  • Plant-based yoghurt
  • Coriander
  • Naan
Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco