Natives Wild Rosella Curry Dahl and Flat Bread








Preparation Time



minutes Stove Top

Cooking Time

  • DAHL
  • 2 tbsp (40 mL) vegetable oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 potato, finely diced
  • 1 x 20 g McCormick Native Wild Rosella Curry Rub
  • 2 tomatoes, chopped
  • 3 ½ cups (875 mL) vegetable stock
  • 1 cup (250 g) dry red lentils, rinsed & drained
  • 270 mL can coconut milk
  • 60 g chopped baby spinach leaves
  • 2 cups (300 g) self-raising flour, sifted
  • ½ tsp tsp salt
  • 300 g natural yoghurt
  • 1 cup fresh parsley or curry leaves
  • vegetable oil, extra
  • To serve
  • additional yoghurt, lime wedges, mint leaves & extra chilli flakes, to serve
  1. Heat oil in a large saucepan over MEDIUM heat. Add onion, carrot, potato and Wild Rosella Curry Spice Mix. Cook, stirring occasionally, for 5-6 minutes until onion starts to soften. Add tomatoes and stock. Bring to a gentle simmer. Cook, uncovered, for 5 minutes, stirring regularly. Add lentils and coconut milk cook for a further 20-30 minutes or until the lentils have broken down and dhal has thickened. Stir through spinach and allow to heat through.
  2. For the flatbread, combine the flour with ½ tsp salt. Add the yoghurt and herb of choice and bring dough together with a spoon. Turn out onto a work surface and knead until smooth. Divide into 6 balls and roll out into ovals.
  3. Heat a frying pan over HIGH heat, and brush both sides of the flatbread with oil. Cook for 3 minutes on each side or until golden and slightly charred. Set aside, keeping warm.
  4. Divide dhal among serving bowls and serve with yoghurt, lime wedges, mint leaves, optional fresh chilli and accompanying flatbread.
Recipe Tip

• Dahl is an incredibly versatile dish. Substitute red lentils for yellow split pea.

• To speed things up try adding canned pulses for additional texture and protein.

• Run out of time to make your flatbread. Serve with rice or store bought flat breads.

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