📝 Cooking Method
🍎 1. Make the Sultana Chutney
Grate your Elstar apple (leaving the skin on is fine). In a small saucepan, combine the sultanas, grated apple, apple cider vinegar, brown sugar, and 4 tbsp of water. Simmer gently over a medium-low heat for 10–15 minutes, stirring occasionally, until thick, glossy, and jammy. Mash lightly with a fork and set aside to cool.
🧅 2. Cook the Spices
Heat 2 tbsp of oil or butter in a large saucepan over medium heat. Add the pantry mustard seeds and cook for about 1 minute until they begin to pop. Add your finely chopped brown onion and cook for 3–4 minutes until softened. Stir in your minced garlic, grated ginger, pantry turmeric, and 1 tsp of the cumin. Cook for 1 minute until the space is highly fragrant.
🫘 3. Simmer the Dahl
Add your rinsed split red lentils to the pan and stir well to coat them completely in the aromatic spice mix. Pour in 350ml of water, crumble in the vegetable stock cube, and add the coconut milk. Bring the liquid to a boil, then turn the heat down to low, cover with a lid, and simmer gently for 15–20 minutes until the lentils are completely soft, creamy, and broken down. Season with a good pinch of salt.
🥕 4. Prepare the Fritter Vegetables
While the dahl is simmering, coarsely grate your Suffolk carrots into a medium mixing bowl. Finely slice your spring onions (both white and green parts) and add them straight into the bowl with the carrots.
🥣 5. Mix the Fritter Batter
To the bowl of grated carrots and spring onions, add your 6 tbsp of flour, the remaining 1 tsp of cumin, and a generous pinch of salt. Stir the dry ingredients through the vegetables, then add 2–4 tbsp of cold water, mixing thoroughly until it forms a thick, sticky batter that holds its shape.
🍳 6. Fry the Fritters
Heat 2–3 tbsp of oil in a wide frying pan over medium-high heat. Drop rounded spoonfuls of the carrot batter into the hot oil, flattening them gently with the back of a spoon. Fry for 3–4 minutes on each side until beautifully golden-brown and crisp. Remove and drain on kitchen paper.
🍽️ 7. To Serve
Ladle the warm, creamy dahl into bowls. Top each bowl with a cooling dollop of wholemilk yogurt, a scatter of fresh coriander leaves, and some finely sliced fresh chili if you like a kick of heat. Serve the crispy carrot fritters along the side with a generous spoonful of your sweet homemade sultana chutney.