Crispy Vegetable Roesti and Lentil Pan Pie
Crispy Vegetable Roesti and Lentil Pan Pie
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- 1 pack of The Spice Tailor Classic Tarka Lentil Daal (lentils included)
- ½ tsp. +1 tbs. vegetable oil
- 50g coarsely grated potatoes, extra water squeezed out
- 50g coarsely grated parsnips
- 50g coarsely grated sweet potato
- 15g finely chopped coriander
Seasoning
Serve with The Spice Tailor Tomato, Chilli and Garlic Chutni (or hot sauce) and soured cream.
- Heat the ½ tsp. oil in a medium-sized, oven safe, frying pan. Add the dried spices from the sachet, including the dried chilli for added heat.
- Add in the tarka and the lentils from the two pouches and bring to simmer. Cook for 3 minutes. Remove the chilli.
- Mix the grated root vegetables together, season with salt and pepper and drizzle with the remaining oil.
- Spread the root vegetables over the top of the lentils and bake in a preheated 180C oven for 35-40 minutes until golden brown and crisp on the top.
- Serve drizzled with the sour cream and chutni - or dollop it on the side.
- 1 pack of The Spice Tailor Classic Tarka Lentil Daal (lentils included)
- ½ tsp. +1 tbs. vegetable oil
- 50g coarsely grated potatoes, extra water squeezed out
- 50g coarsely grated parsnips
- 50g coarsely grated sweet potato
- 15g finely chopped coriander
Seasoning
Serve with The Spice Tailor Tomato, Chilli and Garlic Chutni (or hot sauce) and soured cream.
- Heat the ½ tsp. oil in a medium-sized, oven safe, frying pan. Add the dried spices from the sachet, including the dried chilli for added heat.
- Add in the tarka and the lentils from the two pouches and bring to simmer. Cook for 3 minutes. Remove the chilli.
- Mix the grated root vegetables together, season with salt and pepper and drizzle with the remaining oil.
- Spread the root vegetables over the top of the lentils and bake in a preheated 180C oven for 35-40 minutes until golden brown and crisp on the top.
- Serve drizzled with the sour cream and chutni - or dollop it on the side.
Keep this recipe for later
‘Tarka daal’ is a staple across most Indian homes and is the most popular lentil curry in North India. The word ‘tarka’ refers to the cooking of spices and flavours, which are added to the cooked lentils. Our Classic Lentil Tarka Daal has a buttery smoothness that is elevated with the addition of caramelised onions, rich tangy tomatoes, zingy ginger, garlic and carefully selected Indian spices.
This daal is perfect for a fuss-free, 5-minute meal with rice or naans, but is also really versatile and makes the base for a range of delicious healthy dishes for the more adventurous cook. Taking inspiration from our recipe pages, you can transform it into comforting soups, crispy lentil cakes kedgeree and much more. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.
