Dhal – Indian Lentil Curry

Step 1: Rinse Lentils

Rinse 1 cup (190g) of dried lentils under cold water using a sieve.

Step 2: Sauté Onion

Heat 2 tablespoons of oil in a pan over medium heat. Add 1 chopped onion and sauté until lightly golden, about 5-6 minutes.

Step 3: Add Aromatics and Spices

Add 4-5 crushed garlic cloves and 2 tablespoons of grated ginger to the pan. Stir in 1 tablespoon of curry powder, 1/2 teaspoon of turmeric, and 1/2 teaspoon of cumin. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 4: Combine Liquids and Seasonings

Pour in 1 can (14oz/400g) of crushed tomatoes, 1 can (14oz/400g) of coconut milk, and 3 cups (720ml) of water. Season with salt and black pepper to taste.

Step 5: Add Lentils and Bring to a Boil

Add the rinsed lentils to the mixture and stir well. Bring the mixture to a boil.

Step 6: Add Garam Masala (Optional)

Once boiling, add 1 teaspoon of garam masala (optional) and stir to combine.

Step 7: Simmer the Dhal

Cover the pan, reduce the heat to low, and let it simmer for 30-40 minutes, or until the lentils are tender and the sauce has thickened.

Step 8: Check Seasoning

After simmering, check the seasoning and add more salt or pepper if needed.

Step 9: Finish with Coriander

Turn off the heat and stir in 2 tablespoons of chopped coriander.

Step 10: Serve

Serve the hot dhal over white rice.

• Adjust spice levels to your preference.

• Serve with fresh naan bread or roti for a complete meal.

• Add spinach or other greens for extra nutrition.

• For a spicier kick, add a chopped green chili with the onions.

• Use red lentils for a quicker cooking time and a creamier texture.