The Salvador Dhali

Name: The Salvador Dhali
Total time: 20 min
Yield: Serves 2
Ingredients: 150 g red split lentils, washed in a sieve before cooking; 2 tbsp tomato paste; 1 tsp ground turmeric; 2 tsp garam masala; 1 tsp ground cumin; 500 ml veggie stock (or 1 stock cube dissolved in 500 ml boiling water); 500 ml veggie stock (or 1 stock cube dissolved in 500 ml boiling water); 1 banana shallot (or 2 baby shallots); 1 banana shallot (or 2 baby shallots); 4 garlic cloves; 1 x 160 g tin of coconut cream 100 ml hot water; 1 x 160 g tin of coconut cream 100 ml hot water; light olive oil, for frying; 3 cm (1¼ in) piece of ginger; 2 vegan naan breads (or you could use 1 x 250 g pouch cooked basmati rice); 2 vegan naan breads (or you could use 1 x 250 g pouch cooked basmati rice); salt and pepper; salt and pepper; ½ lime; handful of fresh coriander

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

The 20-Minute Vegan

By Calum Harris

Published 2023

About

There is no other reason for me calling this the Salvador Dhali other than the fact that dhal is in Dali. But in a world where I am continually making puns like a dad at a barbecue, I have decided this is going to be the name of this dish. It is essentially my version of a classic tarka dhal and one you can knock up in about 20 minutes. It’s creamy, it is more filling than other recipes in here, but honestly, it’s worth it, dhal-ing.

Because Dali would love a Dhal.<

Ingredients

Dinner
Vegan

Ingredients

Method