Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
All-In-One Nigella-Spiced Whole Tomato Dhal
Introduction from Rukmini Iyer
In this simple one-pot dhal, the cumin-spiced onion softens while the dhal cooks and infuses with the whole cherry tomatoes and their vines – hands free and completely delicious. You could add a couple of tablespoons of coconut cream at the end for richness if you wish, but it is perfect as it is with flatbreads or buttery basmati rice.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Tip the cherry tomatoes and their vines into a small lidded casserole dish or roasting tin (I separate these to make the vines easier to fish out at the end), then add the lentils, nigella seeds, boiling water and salt (if using). Prod with a spoon to make sure the vines are submerged in the water.
Dress the sliced onion with the ground cumin, coriander and oil, then scatter this over the tomato and lentil mixture. Cover with a lid or tightly scrunch a double layer of foil over the tin – you want a really good seal here, or the lentils won’t cook – then transfer to the oven and cook for 30 minutes.
After 30 minutes, remove the vines, then give the dhal a good whisk. Add the lemon juice and salt to taste and serve with rice or flatbreads.
NOTE: The dhal will thicken a lot as it cools down and can be made ahead and warmed up; in fact it’s even better the next day.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
Buy From
