Nettle Dahl with a fresh coconut and Nettle chutney, cumin and Lime nettle crisps

With so many recipes out there, you’ll find something that features a flavor combination that you’ve never tried before.

A new recipe that you will try this week from our very own, Louisa Chapman-Andrews. So get started today and see how much fun it can be!

Dahl ingredients:

2 cups split red lentils
1 heaped tsp dried turmeric
salt and pepper
1 small can coconut cream
a large (gloved!) handful of washed picked nettles, blanched in boiling water

Tarka ingredients:

1tsp cumin seeds
1 garlic clove, chopped
1tsp ginger, chopped
1 red chilli, chopped
1tsp ground garam masala
neutral oil for frying

Method:

– Wash and since the lentils a few times to remove dust and impurities
– Place the washed lentils in a large saucepan with double the amount of water and bring to the boil skimming off any foam
– Once the foam has mostly gone, throw in the turmeric and salt and simmer for 15-20 minutes or until the lentils are cooked through and brown down
– Add in the coconut cream and continue to gently simmer till you achieve the consistency you desire – I like quite a wet dahl
– Meanwhile blanch your nettles and drain (use the leftover nettle water to make a tea with honey and lemon)
– Add the drained nettles to the dahl and warm through
– Meanwhile make the tarka by throwing in whole cumin seeds, garlic, ginger and chilli into some got oil and frying till aromatic
– At the last minute throw in the ground garam masala and then throw the whole thing into the dahl and stir through
– Serve with the the nettle chutney and crisps, basmati rice and flat breads if you like

Nettle chutney ingredients:

a (gloved!) handful of raw nettles, picked and washed
a handful of fresh coriander, chopped
a small handful of fresh mint
1tbs coconut chips
1tsp mung dahl
1tsp coriander seeds
1 red chilli, chopped
1 garlic clove, chopped
1tsp chopped ginger
neutral oil for frying
salt and pepper

Method:
– In a small frying pan fry the mung dahl, coconut chips, coriander seeds, chilli, garlic and ginger in a little oil
– Once everything is nicely fried and crispy, transfer it to a pestle and mortar with the chopped fresh coriander, mint and nettle leaves and bash it together to make a chunky paste
– Serve with your dahl and the nettle crisps
– Any leftovers can be kept in the fridge for up to a week – magic over fried eggs!

Nettle crisp ingredients:

a large (gloved!) handful of washed, picked and dried nettles
neutral oil
1-2tsp cumin seeds
half the zest from an unwaxed lime
1tbs flaky sea salt

Method:
– Pre-heat the oven to 180C fan
– Using tongs, toss the nettles with a little oil on a parchment lined flat baking tray – a single layer is best to allow the leaves to dry out and crisp properly
– Bake the nettles for 10-15 mins till nicely crispy – check regularly to make sure they don’t burn
– Meanwhile toast the cumin seeds in a dry pan till fragrant and then bash together with half the salt and lime zest
– Once the cumin seeds have been broken down add in the last of the salt and just stir to combine – so you have some nicely texture from the flaky sea salt
– Use this aromatic cumin lime salt to season the nettle crisps once they are out of the oven
– Save any leftover cumin lime salt to scatter over roasted meat, fish, vegetables