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Dahl Curry
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Vegetarion lentil curry
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 1Chop 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 2Add 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 through
- STEP 3At 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
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