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Lentils (Dhal) Curry

A community recipe by Fuss Free Cooking

Not tested or verified by Nigella.com

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Introduction

Easy peasy dhal-a-dinner!

Ingredients

Serves: 2-3

2 cups red lentils
½ onion (or 2 shallots - chopped)
¾ inch piece of grated fresh gingerroot (or ginger paste)
1 clove crushed garlic
1 teaspoon cumin seeds
1 teaspoon mustard seeds
½ green chile
3 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 curry leaves
1 tablespoon tomato paste
cilantro (chopped for garnish)

Method

Lentils (Dhal) Curry is a community recipe submitted by Fuss Free Cooking and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rinse the lentils with water until the water becomes clear. In a medium sized pot, add about 3 cups of boiling water and turmeric powder into the washed lentils and let them simmer until boiling point on medium heat.

Once it has reached boiling point, reduce the heat to low and continue to simmer until soften (just make sure the lentils are not too mushy).

In the meantime, fry the onions together with the seeds and curry leaves on a pan until the onions turn brown.

Add ginger and garlic paste, green chile, remaining spices and tomato paste and continue frying until aromatic.

When the lentils are soften, add the fried mixture into the lentils and stir well. Let it simmer for further 10 minutes. Just before serving, sprinkle chopped coriander over curry and

dallop some yoghurt if you wish.

Additional Information

Tip: Add more water if the lentils have absorbed the water, don't worry about adding too much water. As soon as the lentils are soften, and there are still too much liquid, pour the excess water away to your desirable consistency