Elevate your dining experience with a dish that beautifully marries flavors from across the globe! Imagine crispy, golden halloumi slices lovingly coated in sweet mango chutney, served atop a rich and creamy sweet potato dal. This delightful fusion recipe not only tantalizes your taste buds but also provides a comforting, hearty meal perfect for any occasion. With just 35 minutes from prep to plate, you'll discover how easy it is to impress your family and friends with this vibrant and nutritious dish. Ready to embark on a culinary adventure? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 200g halloumi, sliced
- 100g mango chutney
- 2 sweet potatoes, diced
- 200g red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Begin by preparing all your ingredients. Dice the sweet potatoes into small cubes, chop the onion, and mince the garlic. Slice the halloumi into thick pieces, about 1 cm wide.
- In a medium-sized pot, heat a drizzle of oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
- Add the minced garlic and cumin to the pot, stirring for another minute until fragrant. Be careful not to let the garlic burn.
- Next, add the diced sweet potatoes to the pot, stirring to combine them with the onion and garlic mixture. Cook for about 3 minutes.
- Rinse the red lentils under cold water until the water runs clear, then add them to the pot along with 600ml of water. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender and the lentils have broken down. Stir occasionally and add more water if needed to prevent sticking.
- While the dal is cooking, prepare the halloumi. Heat a non-stick frying pan over medium heat. Once hot, add the halloumi slices to the pan without any oil, allowing them to sear for about 2-3 minutes on each side until golden brown and crispy.
- Once the halloumi is cooked, remove it from the heat and brush both sides with the mango chutney, ensuring an even coating.
- Check the consistency of the sweet potato dal. If it’s too thick, you can add a little more water to reach your desired consistency. Season with salt and pepper to taste.
- To serve, ladle the sweet potato dal into bowls. Top with the mango chutney coated halloumi slices. Garnish with fresh coriander leaves for a burst of flavor and color.
- Enjoy your Mango Chutney Coated Halloumi with Sweet Potato Dal warm!
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your spices in advance. This will make the cooking process much smoother and quicker.
- Perfect Halloumi: Ensure your frying pan is hot enough before adding the halloumi. This will help achieve that perfect golden crust while keeping the inside soft and chewy.
- Adjusting Consistency: Keep an eye on the sweet potato dal as it cooks. If it becomes too thick, simply add a splash of water to achieve your desired consistency.
- Flavor Boost: For an extra layer of flavor, consider adding a pinch of chili flakes to the dal for a subtle heat that balances the sweetness of the mango chutney.
- Garnish Generously: Don’t skimp on the fresh coriander! It adds a refreshing note that complements the rich flavors of the dish beautifully.
- Serving Suggestions: Pair this dish with warm naan or rice to soak up the delicious dal, making it a complete and satisfying meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
