Savory Traybake Lemon Dal with Zesty Pickled Green Chillies

This vibrant Traybake Lemon Dal with Pickled Green Chillies warms the soul with creamy lentils and zesty flavors, perfect for any dinner occasion.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dal

1 tablespoon Coriander Seeds Provides warm, aromatic notes; can use ground coriander for convenience.
1 tablespoon Cumin Seeds Adds depth of flavor; ground cumin can substitute if needed.
2 cans Plum Tomatoes Offers sweetness and acidity; fresh tomatoes can be used, adjust for moisture content.
2 tablespoons Ghee or Cooking Oil For roasting and flavor; use coconut oil for a vegan alternative.
2 Unwaxed Lemons Zest and juice enhance brightness; regular lemons are fine, but taste could be slightly different.
1 piece Ginger thumb-sized piece, peeled; use ground ginger in a pinch (1 teaspoon).
8 cloves Garlic Provides aromatic flavor; can reduce per personal taste.
2 Green Chillies Adds heat and vibrant flavor; omit for a milder dish.
2 teaspoons Golden Caster Sugar Balances acidity; can substitute with any sugar or maple syrup.
50 ml White Wine Vinegar For acidity; lemon juice can replace if necessary.
1 teaspoon Sea Salt Enhances all flavors; adjust to taste.
30 g Fresh Coriander Adds freshness; can substitute with parsley if desired.
1 teaspoon Ground Turmeric Adds color and health benefits; mustard powder can replace but will change flavor.
1 stick Cinnamon Provides warmth and sweetness; powdered cinnamon can substitute (1/2 teaspoon).
1 tablespoon Kashmiri Chilli Powder For color and mild heat; regular chilli powder can be used in half the amount.
1 tablespoon Yellow Mustard Seeds Adds a pungent flavor; can skip if unavailable.
300 g Split Red Lentils Main protein source, adds creaminess; other lentils may not hold up the same.
1 tin Coconut Milk Creates a creamy texture; almond milk can be used, but adjust thickness.
800 ml Hot Vegetable Stock Adds depth; water can substitute but will dilute flavor.
250 g Paneer or Firm Tofu Offers protein and texture; tempeh can replace for a different flavor profile.

For the Pickled Chillies

2 Green Chillies Adds a kick and vibrant flavor; perfect for those who enjoy a bit of spice.
2 teaspoons Golden Caster Sugar Balances the heat; can substitute with any sugar or honey.
50 ml White Wine Vinegar Complements the heat; apple cider vinegar can be a great alternative.
1 pinch Sea Salt Enhances flavors; adjust to your preference.
1 zest Lemon Adds extra brightness; ensure to keep it fresh.
15 g Fresh Coriander Elevates the freshness; can use mint for a different flavor profile.

Equipment

Baking Tray
mixing bowl
oven

Method

Instructions

Preheat Oven: Start by preheating your oven to 220°C (or 200°C for fan ovens). This ensures everything roasts perfectly from the start.
Roast Spices: Spread the coriander seeds and cumin seeds on a baking tray and roast them for about 2-4 minutes until fragrant. Once done, crush them for maximum flavor release.
Crush Tomatoes: Drain the tinned plum tomatoes and lightly crush them directly on the baking tray. Spread them out evenly, creating a luscious base for the dish.
Roast Tomatoes: Add ghee, lemon zest, ginger, and garlic to the tray. Toss everything together and roast for approximately 30 minutes, or until everything is nicely caramelized.
Make Quick Pickle: In a separate bowl, combine sliced green chillies, sugar, white wine vinegar, salt, and lemon zest. Mix well, then stir in the chopped coriander and refrigerate to let the flavors meld.
Add Lentils and Spices: Remove the tomatoes from the oven and stir in the turmeric, cinnamon stick, Kashmiri chilli powder, mustard seeds, red lentils, coconut milk, and hot vegetable stock. Cover with foil and bake for around 40 minutes.
Add Paneer: After baking, stir the dal. Season it with salt, then add paneer or tofu. Squeeze over some lemon juice and pop it back in the oven for another 15 minutes to meld the flavors.
Finish and Serve: Once the dal is creamy and has golden edges, serve it hot with rice, parathas, chutney, and your quick-pickled mixture for an extra zesty kick.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 10mgIron: 20mg

Notes

Optional: Garnish with a sprinkle of fresh coriander for that vibrant touch. This dish is great for meal prep; store leftovers in an airtight container for up to 7 days.

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