The Bombay Crunch on top of dal is not a garnish. It's what makes the dal. The curry leaves, cashews and chickpeas from the crunch turn a simple lentil soup into something you'd order in a restaurant.
35 minutes. Serves 4. Vegan.
Ingredients
- 300g red lentils
- 4 dessertspoons Plateit Bombay Chilli Crunch
- 200ml coconut cream
- 1 large onion, diced
- 4 garlic cloves, crushed
- 2cm ginger, grated
- 700ml vegetable stock
- 4 flatbreads to serve
Method
- Sauté onion in oil 8 mins. Add garlic and ginger. Cook 2 mins more.
- Add rinsed lentils and stock. Bring to boil. Simmer 20 mins until soft.
- Stir through coconut cream. Season well with salt.
- Ladle into bowls. Spoon a generous dessertspoon of Bombay Crunch over each bowl. Serve with flatbreads.
Tip: Add the crunch right before serving. The texture is the point.
