Dahl Curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 x Fresh Chillies
- 1 lb Rred Split Lentils
- 1 x Onion
- 2 x Garlic Cloves
- 1 x Tin Chopped Tomatoes
- Tomotoe Puree
- Chicken Stock Cube to make a pint
- Ghee or oil
- Chickpeas Tin
- Fresh Corriander finely chopped
- Salt and Pepper to taste
Spices
- 2 x Fresh Chillies
- 1 lb Rred Split Lentils
- 1 x Onion
- 2 x Garlic Cloves
- 1 x Tin Chopped Tomatoes
- Tomotoe Puree
- Chicken Stock Cube to make a pint
- Ghee or oil
- Chickpeas Tin
- Fresh Corriander finely chopped
- Salt and Pepper to taste
- 1/2 tsp Corriander Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Tumeric Powder
- 1 1/2 tsp Garam Masala
- Pinch Chillie Powder
Optional Ingredients
- 2 x Fresh Chillies
- 1 lb Rred Split Lentils
- 1 x Onion
- 2 x Garlic Cloves
- 1 x Tin Chopped Tomatoes
- Tomotoe Puree
- Chicken Stock Cube to make a pint
- Ghee or oil
- Chickpeas Tin
- Fresh Corriander finely chopped
- Salt and Pepper to taste
- 1/2 tsp Corriander Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Tumeric Powder
- 1 1/2 tsp Garam Masala
- Pinch Chillie Powder
- Eggs (1 per person)
- Chickpeas
- Fresh Spinach leaves
Method
step 1
Chop onion and finely chop garlic and mash the garlic with a little salt to make a paste. Soak then rinse lentils, blend the spices to a powder. Fry onion, garlic till cooked then add spices fry for a further minute add tin of tomotoes along with a good squeeze of the tomotoe puree, cook for a further 5 minutes.step 2
Add the washed lentils top up with the chicken stock, keep adding water as the lentils will absorb alot of water keep lid on cooking time is around 1 hr. Check the Dahl lentils are cooked throughstep 3
At the end add spinach leaves corriander and chickpeas and eggs as an optional ingredient, further cook till leaves have wilted down. Salt and pepper to taste. Serve with rice
