Golden Kumara Dhal with Radish Apple Pickle and Almonds

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Place all rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Toss kumara on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 12–15 minutes until tender.
4. Heat a drizzle of oil in a medium pot on medium heat and cook onion for 3–4 minutes, until softened but not coloured. Add korma paste and lentils and fry for 1 minute. Add all remaining dhal ingredients (except spinach) and bring to a simmer. Reduce heat to low and simmer for 15– 18 minutes until lentils are tender, stirring often to avoid sticking. Add a little more water if mixture becomes too thick. Add cooked kumara and baby spinach and stir to combine.
5. While dhal simmers, prepare pickle. Grate radishes and apple, or cut both into thin matchsticks; place in a medium bowl; stir through remaining radish apple pickle ingredients. Season with salt and pepper. If necessary, drain excess liquid from radish apple pickle before serving.
6. Spoon ¾ cup cooked rice per person into each bowl and top with kumara dhal. Garnish with coriander and almonds, and serve radish apple pickle on the side.