Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle

SERVES 2-4

8 MINS PREP

COOKS IN 25 MINS

Looking for healthy meal ideas? This is a delicious vegetarian main course. It’s really versatile too – try adding spinach into the daal and serve with a side salad.

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Tailored to Taste

This makes a delicious healthy vegetarian (or vegan if you use dairy free yoghurt) main course with a side salad. You can leave off the potatoes or add a different vegetable. You can also add some spinach into the daal when cooking it.

Ingrédients

1 packet The Spice Tailor Classic Tarka Lentil Daal (lentils included)
2 long red Romano peppers or normal peppers
1 medium potato - peeled and cut into small cubes
2 tbs. chopped coriander
2 tbs. chopped spring or finely chopped red onion
4 tbs. plain yoghurt
Salt and freshly ground pepper to taste
Vegetable oil

Méthode

Cut the peppers in half lengthways and remove the seeds.
Place onto a baking tray and drizzle with 2 tsp of oil. Season with salt and pepper. Roast in a preheated 190c oven for 10 minutes.
Meanwhile, cook the Tarka Daal as per package instructions but without adding any water and cook until quite dry.
Fill the peppers with the lentil mixture and bake another 10m.
Meanwhile, fry the cubed potatoes in a small splash of vegetable oil until crispy. Remove and drain on kitchen paper.
Mix together the yoghurt, coriander and onions. Season to taste.
Top each stuffed peppers with the crispy potatoes and drizzle with some yogurt coriander and spring onion mix and serve.

Tailored to Taste

This makes a delicious healthy vegetarian (or vegan if you use dairy free yoghurt) main course with a side salad. You can leave off the potatoes or add a different vegetable. You can also add some spinach into the daal when cooking it.

Ingrédients

1 packet The Spice Tailor Classic Tarka Lentil Daal (lentils included)
2 long red Romano peppers or normal peppers
1 medium potato - peeled and cut into small cubes
2 tbs. chopped coriander
2 tbs. chopped spring or finely chopped red onion
4 tbs. plain yoghurt
Salt and freshly ground pepper to taste
Vegetable oil

Méthode

Cut the peppers in half lengthways and remove the seeds.
Place onto a baking tray and drizzle with 2 tsp of oil. Season with salt and pepper. Roast in a preheated 190c oven for 10 minutes.
Meanwhile, cook the Tarka Daal as per package instructions but without adding any water and cook until quite dry.
Fill the peppers with the lentil mixture and bake another 10m.
Meanwhile, fry the cubed potatoes in a small splash of vegetable oil until crispy. Remove and drain on kitchen paper.
Mix together the yoghurt, coriander and onions. Season to taste.
Top each stuffed peppers with the crispy potatoes and drizzle with some yogurt coriander and spring onion mix and serve.

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Fabriqué avec notre délicieux

Tarka Daal Classique aux Lentilles

C'est probablement le plat le plus cuisiné en Inde car il constitue une source saine de protéines végétariennes et est très rassasiant. Ces lentilles beurrées sont relevées par des épices chaudes, du gingembre piquant, de l'ail savoureux et des tomates acidulées.

Recommandation d’Anjum