Welcome to India! This complex cuisine is influenced by the spices, herbs and amazing produce available across the country – and the complexity of the flavours is astounding.

Dals are a wholesome, delicious staple food across India. Often plant-based or vegetarian, and stewed with lentils, fresh herbs and spices, it’s the perfect dinner for dipping breads or enjoying with rice whether in the summer or winter.

Here’s a shortcut version that’s ready in 10 minutes, and just as delicious!

Know someone who needs a summer escape? Take them on a culinary adventure to India by sharing this recipe!

Ingredients (Serves 2)

1 red chilli

1 tsp ground turmeric

20g mint sauce

1 tbsp curry powder

80g baby leaf spinach

120g butternut squash cubes

1/2 vegetable stock cube

2 wholemeal pittas (feel free to swap in rotis, naan bread or any other bread you like)

80g coconut yoghurt

25g solid coconut cream

3.8g black mustard seeds

1 can of green lentils (400g)

Method

Step 2: Meanwhile, boil half a kettle. Heat a large, wide-based pan (preferably non-stick) with 1 tbsp  vegetable oil over a medium heat.

Once hot, add the black mustard seeds to the pan along with the ginger & garlic paste, curry powder and ground turmeric and cook for 1-2 min until fragrant

Step 3: Dissolve 1/2 vegetable stock cube and the coconut cream in 200ml boiled water – this is your coconut stock. 

Drain and rinse the canned lentils.

Step 4: Once fragrant, add the drained lentils and coconut stock to the pan and cook for 1-2 min further. Add the pittas to the toaster for 1-2 min or until warmed through.

Step 6: Meanwhile, add the coconut yoghurt and mint sauce to a bowl and mix it all together – this is your coconut raita

Step 7: Slice the red chilli into rounds. Slice the toasted pittas into triangles.