- Ready In:
- 1hr 30mins
- 250 g lentils
- 1 large onion, diced
- 1 large fresh tomato, diced
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- salt and pepper
- 4 tablespoons chutney
- 1 large handful raisins
- 40 g sliced almonds
For the topping
- 3 eggs
- 100 -150 ml milk (not entirely sure about the amount as I do it by feel, your topping should have a very pale yellow c)
- 2 bay leaves (I tear mine up a bit, but some people put them in whole, up to you)
- Rinse lentils until water runs clear.
- Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).
- Drain lentils.
- Preheat oven to 150C.
- Saute onion and tomato.
- Add curry, tumeric, salt and pepper.
- Cook for 1-2 minutes.
- Add raisins, almonds, chutney, onion and tomato to lentils.
- Mix and place in baking dish.
- Shake up topping ingredients and pour over lentils.
- Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)
- Please note:.
- I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.
- Also, adding a bit more diced onion will add more texture to the lentils.
Questions & Replies
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I had just exactly the homemade raisin chutney I needed for this recipe, but then I make a lot of different ones & usually have 5-6 kinds on hand! Also used almost all of the 2/3 cup of milk suggested for the topping, & was very satisfied with the results! Oh, yes, I did cut back a little on the amount of curry, but that was about it! This is definitely something I'd like to make & enjoy again! Thanks for sharing the recipe! [Tagged, made & reviewed in New Kids on the Block tag]
The absence of mince meat makes this dish feel very different from the bobotie I had in South Africa, but I don't mind--I like this dish even better! I added a little more onion to add extra texture, as the author recommends. I could only find a few varieties of chutney at my grocery store (in the US); I went with Crosse & Blackwell's Hot Mango Chutney, and it was great! I also used golden raisins (sultanas) and about 1 cup of canned diced tomatoes because that's what I had on hand. I didn't have pre-sliced almonds, so I sliced them myself and got some larger pieces, which actually worked out well, texture-wise. It was difficult not to eat the lentil mixture before baking! I think I added somewhere around 1.5 tsp of salt and .5 tsp of pepper (I went by taste). Next time, I might try substituting some hot madras curry powder to increase the spice, as my chutney didn't lend much heat. I am excited to serve this to vegetarians and omnivores alike. Thanks!
RECIPE SUBMITTED BY
I am currently going through an exploration of Asian food. I have always loved Cape Malay, Indonesian and Thai cuisine, having been exposed to it on a regular basis as a child. But I have also always tended to eat the same dishes. Now I am focusing on trying new things, within the cuisines of which I am already a devotee, and by branching out into Japanese, Chinese, Sri Lankan and Indian (etc) cuisine.