Dhal curry

    35 min

    A quick and easy dhal, that is cheap to make as uses herbs and spices from your spice rack and everyday items from your store cupboard. Equally as good done in a slow cooker for a couple of hours.

    Suffolk, England, UK
    45 people made this

    Serves: 2 

    • 1 1/2 pints (850ml) water
    • 2 teaspoons ground ginger, divided
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • salt (to taste)
    • 8 oz (225g) red lentils
    • 2 potatoes - peeled and diced
    • 2 tablespoons butter
    • 1 large onion, chopped
    • 1 small green pepper - de-seeded and chopped
    • 1 teaspoon garam masala (or your choice of curry powder to taste)
    • 1 clove of garlic - crushed
    • 4 tomatoes, peeled and chopped (or can of chopped tomatoes)
    • rice to serve

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Get your rice on - unless you are using the microwave packet rice.
    2. In a saucepan containing 1 1/2 pints (850ml) of water, add one teaspoon of ginger, cumin, tumeric and salt, then bring to the boil.
    3. Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes. TIP: you may want to keep stirring the mixture now and again, to avoid the lentils sticking to the bottom of the pan
    4. Add diced potato and continue to cook until the lentils have turned mushy - again worth stirring every so often.
    5. Whilst this cooks, heat up the butter in another pan and fry the onion and pepper (over fairly high heat) until the onion has browned - then lower the heat and stir in the garam masala (or your choice of curry powder), the garlic, the remaining ground ginger and the chopped tomatoes. Cook for a minute before adding the lentil mixture, then taste, season and cook gently for a further 5-10 minutes.
    6. Serve with rice and yoghurt (a nice low fat thick yoghurt is especially good).

    Serving suggestion

    I think this goes really nice with brown rice.

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