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Dish photo for Charred Hispi Cabbage Over Golden Daal With Organic Soy Yoghurt, Tamarind & Date Chutney, Toasted Almonds & Coriander
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Charred Hispi Cabbage Over Golden Daal With Organic Soy Yoghurt, Tamarind & Date Chutney, Toasted Almonds & Coriander

Total time29 min
Active time0 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare pans2m
  2. 2Toast flaked almonds in skillet3m
  3. 3Prep, char, and roast hispi cabbage20m
  4. 4Assemble daal, cabbage, and garnishes4m
29m total • 4/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
29 min

⚡Critical stepPreheat oven and prepare pans

Prep • 2 min • Start 0m

Prep

⚡Critical stepToast flaked almonds in skillet

Cooking • 3 min • Start 2m

Cooking

⚡Critical stepPrep, char, and roast hispi cabbage

Cooking • 20 min • Start 5m

Cooking

Simmer daal and lentils in saucepan

Cooking • 13 min • Start 2m • 10m slack

Cooking

Slice red chilli and chop coriander

Prep • 3 min • Start 0m • 22m slack

Prep

⚡Critical stepAssemble daal, cabbage, and garnishes

Finishing • 4 min • Start 25m

Finishing

Nutrition Information

Calories665 kcal
Protein31.2g
Fat24.2g
Carbs77.4g
Fibre20.3g
Salt0.2g

Step-by-Step Instructions

  1. Preheat oven and prepare pans

    2 min

    Preheat your oven to 220°C / 200°C fan and take out a saucepan and an ovenproof skillet - if you don't have an ovenproof one, take out a frying pan and baking tray instead.

    Equipment: oven, saucepan, ovenproof skillet, frying pan, baking tray
    Temperature: 220°C

  2. Toast flaked almonds in skillet

    3 min

    Place your skillet or frying pan over a high heat. Add the flaked almonds and dry fry (without oil) until toasted. Set aside and wipe the pan clean with some kitchen towel.

    Equipment: skillet, frying pan, kitchen towel

  3. Prep, char, and roast hispi cabbage

    20 min

    Meanwhile, cut the hispi cabbage into quarters lengthways and rub with a generous amount of olive oil. Season well with salt and pepper. Using the same pan you toasted the almonds in, place the hispi cabbage cut side down and fry until nicely charred on high heat. Turn and repeat on the other cut side. Turn the heat off, then place the cabbage quarters onto their backs so the cut sides are facing upwards. Transfer the pan to the oven and roast until tender in the centre and charred around the edges, about 15 minutes.

    Equipment: knife, cutting board, skillet, frying pan, baking tray, oven

  4. Simmer daal and lentils in saucepan

    13 min

    Add the daal sauce , red lentils and 200ml of water to your other saucepan and cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add more water as needed if it reduces too much or starts to stick. Season to taste with salt.

    Equipment: saucepan

  5. Slice red chilli and chop coriander

    3 min

    Finely slice the red chilli and roughly chop the coriander .

    Equipment: knife, cutting board

  6. Assemble daal, cabbage, and garnishes

    4 min

    To serve up, divide the daal between serving bowls, top with the charred hispi cabbage and drizzle over the date tamarind chutney, soy yoghurt , some chopped coriander and sliced red chilli . Season to taste with salt and pepper and enjoy! Please note: although the dates in the date tamarind chutney are carefully pitted, there is a very small possibility of traces of stones

    Equipment: serving bowls