This is a very simple red lentil dahl recipe (or daal recipe) which can easily be made as a main meal or as an accompaniment to other curries. Lentils are a great source of iron and contain high levels of proteins. This vegan and vegetarian curry is dairy and gluten free. As a simple meal on a Sunday night, simply serve with hot buttered toast! It really is delicious comfort food. The leftovers will freeze really well and or use them to make Curry Puffs.Serves: 4-6
Prep time: 15 minutes
Cooking time: 20 minutes
Heat scale: 🌶️🌶️
1 onion, finely chopped
3 cloves garlic, crushed
4 cm piece of ginger, grated
400g tin tomatoes (or use fresh tomatoes, passata or pasta sauce)
4 tsps of any of our spices mixes (we think the Korma or the Goan work best)
300g red split lentils, rinsed
400ml tin coconut milk (or substitute with 300ml stock)
Salt, to taste
- Heat the oil then slowly cook the onions, until softened and translucent.
- Add the ginger and garlic and cook for a couple of minutes
- Add the spices with a splash of water (to make sure the spices don't burn and turn bitter) and cook for another minute.
- Add the tomatoes and cook down for a few minutes, then add the lentils and coconut milk.
- Cook gently until the lentils are still whole but tender (about 20 minutes). You may need to add a little stock or boiling water if the mixture is too dense, or the lentils need more moisture to soften. Stir occasionally to ensure that it doesn't burn on the bottom.
- Add salt, to taste.
You can even make curry puffs from leftovers! Simply fold up the mixture into some filo or puff pastry. Delicious with a cold glass of something and great to feed a hungry house hold.
Notes on Lentils
Red Masoor Dal - The lentil or daal or pulse or Masoor dal (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. Lentils are one of the best vegetable sources of iron. Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine. The beautiful looking orange red dal is commonly used in North Indian cuisine. Can be spelled as Dhal.
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