Dhall Lentil Tomato Curry Recipes

DAL (INDIAN LENTIL CURRY)

Dal (Indian Lentil Curry) image

Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!

Provided by Nagi

Time 1h45m

Number Of Ingredients 20

Ingredients

2 tbsp / 30 g ghee (, or 1 tbsp oil + 1 tbsp/15g butter (Note 1))
2 green cayenne chillies (, deseeded and cut into chunks (optional) (Note 2))
1 medium onion (, finely chopped (brown or yellow))
6 garlic cloves (, finely chopped)
1 tbsp ginger (, finely chopped (1.5cm / 3/5"))
8 fresh curry leaves (, or 6 dried (Note 3))
1 tomato (, chopped)
1/2 tsp ground cumin
1 cup dried chana dal (, yellow split peas or other yellow lentils (Note 4 for other lentils))
4 cups / 1 litre water
1/2 tsp turmeric powder
1/8 tsp garam marsala
3/4 tsp salt
1 1/2 tbsp / 20g ghee (, or half each butter + oil (Note 1))
1 eschalot or 1/4 small onion (, halved lengthways and sliced (Note 5))
1 tsp cumin seeds
1/2 tsp black mustard seeds ((optional))
3 dried chillies (, broken in half, seeds removed (optional))
Fresh coriander/cilantro sprigs ((optional))
Steamed basmati rice

Steps:

Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
Add onions and fry until softened.
Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
Stir through garam masala at the end. Adjust salt if desired.
Pour over Tadka, if using, and stir through.
Serve Dal over rice, garnished with a sprig of coriander if desired.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

DHALL (LENTIL & TOMATO CURRY)

Dhall (Lentil & Tomato Curry) image

Make and share this Dhall (Lentil & Tomato Curry) recipe from Food.com.

Provided by Ninna

Categories Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

250 g red lentils (8oz)
1 teaspoon salt
1 tablespoon curry powder
1 (400 g) can canned whole tomatoes
1 onion, roughly chopped
2 1/2 cups water
1 garlic clove, crushed
2 tablespoons oil

Steps:

Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water.
Bring to boil, reduce heat, cover, simmer 50-60 minutes, or until lentils are tender.
Pour half the mixture into blender, blend on medium speed 30 seconds, repeat with the rest of the curry, stir in garlic & oil.

Nutrition Facts : Calories 207, Fat 5.7, SaturatedFat 0.8, Sodium 479, Carbohydrate 29.9, Fiber 5.7, Sugar 2.5, Protein 11.3

RED LENTIL DHAL

Red Lentil Dhal image

A beautiful lentil dhal flavoured with a spicy tomato masala

Provided by HariGhotra

Time 30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

200g red lentils, washed
900ml water (approx.)
1 tsp of salt
Masala: 1 tbsp ghee or vegetable oil
1 tsp of cumin seeds
1 bay leaf
1 small onion, chopped
1 garlic clove, chopped
2 tomatoes, finely chopped
1 tsp ginger, grated
1 tsp ginger, grated
1 chilli, finely chopped
1 tsp fenugreek leaves
1 tsp of garam masala
Garnish: 1 or 2 whole chillies
Handful of coriander, chopped

Steps:

Place lentils in a pan with the salt, cover with the water and bring to the boil.
Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
When the seeds sizzle, remove the chilli and set to one side for your garnish.
Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.

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