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Creamy baked white beans

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Creamy baked white beans

30 minutes

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Braaied beetroot

1½ hours

Biltong, blue cheese and sundried tomato pasta salad

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Biltong, blue cheese and sundried tomato pasta salad

20 minutes

Cream cheese with sweet chilli sauce dip

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Cream cheese with sweet chilli sauce dip

5 minutes

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Cauliflower mash

10 minutes

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Rotis

15 minutes

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Spinach dinner rolls

30 minutes

Herby green butter

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Herby green butter

Biltong-and-bacon dip with Parmesan breadsticks

Bacon recipes

Biltong-and-bacon dip with Parmesan breadsticks

20 minutes

Pepper-and-bean salad

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Pepper-and-bean salad

20 minutes

Pea Caesar salad

Anchovy recipes

Pea Caesar salad

20 minutes

Dhal

Dhal

20 minutes

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Dhal

By Phillippa Cheifitz

Serves 5

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the dhal:

1 T ghee
1 onion, chopped
1 T garlic, minced
1 T ginger, minced
1 T fresh turmeric, minced
8 curry leaves
1 T garam masala
280 g red lentils
1 x 400 ml can coconut milk
2 cups vegetable or chicken stock
salt, to taste
1 green chilli, thinly sliced, for serving
coriander, for serving
lemon wedges, for serving
rotis, warmed, for serving

For the cucumber-and-mint raita, mix:

½ cucumber, thinly sliced
6 T plain full-cream yoghurt
6 mint leaves, chopped

Method

1. To make the dhal, heat the ghee in a saucepan and add the onion. Cook over a medium heat until soft. Add the garlic, ginger, turmeric, curry leaves and garam masala and cook for 1 minute. Stir in the lentils, coconut milk and stock.

2. Simmer for 20 minutes, or until soft. Season to taste.

3 Serve with Bombay potatoes, eggs, chilli, coriander, lemon, raita and warm rotis.

Find the recipe for Bombay potatoes with chilli eggs here.

Find more Indian recipes here.

Photographs: Tobymurphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira