Red Lentil Dhal

Red Lentil Dhal


991 people made this

About this recipe: This is a rich and nutritious vegetarian lentil curry with tomatoes. It's a perfect meal with some rice, raita and pickles or as a part of an Indian feast. You choose!

Emma Maher

Serves: 6 

  • 200g (2 cups) red lentils
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 tablespoons Indian curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 clove garlic, crushed
  • 1 teaspoon grated ginger
  • 2, 400g cans crushed tomatoes

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Wash the lentils in cold water until the water runs clear and drain. Put the lentils in a saucepan with water to cover; simmer for 20 minutes or until tender. Drain.
  2. Meanwhile, heat oil in a large frying pan; fry the onion until golden. Combine the curry paste, curry powder, spices, salt, sugar, garlic and ginger together in a mixing bowl. Mix well and add to the onions then cook over a high heat stirring constantly for 1 to 2 minutes or until fragrant.
  3. Stir in the tomatoes, reduce the heat and simmer for 10 minutes.
  4. Add the drained lentils. Cook for 5-10 minutes or until the dhal thickens. Serve immediately.

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