Community Pick
Carol's Dal Curry (curried lentils)
"This is a dish I cooked up one night when I was craving lentils. It's quite good when eaten in conjunction with another recipe I've posted here, Rice with a Chilean flair. Indian and South American food combined!"
photo by May I Have That Rec
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 cups lentils, stones picked out and boiled till soft
- 1 large yellow onion, chopped
- 1 bunch cilantro, washed well and chopped
- 1 large tomatoes
- 1 can coconut milk
- 1 can tomato sauce (medium size)
- curry powder
- turmeric
- ginger (fresh or ground)
- ground cloves
- cumin
- cayenne
- salt
directions
- Cover bottom of saucepan with vegetable oil.
- Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden.
- Add tomato and let get a little soft.
- Add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.
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Reviews
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Very tasty! Here is what used for step 4: 2 c. uncooked lentils, 15 oz. coconut milk, 8 oz. tomato sauce, 2-3 c. water, 2 Tbsp. curry powder, 1/2 tsp. turmeric, 2 tsp. ground ginger, 1/4 tsp. ground cloves, 2 tsp. cumin, 1/2 tsp. cayenne, 1 1/2 tsp. salt, and 3 Tbsp. brown sugar. -
Excellent and very easy to make -
Awesome! Very easy and tasty. -
Excellent and super easy to make. Served over "plain" basmati rice and the combination is wonderful. -
Very good! I used coconut water instead of milk to cut down the fat, so I had to let mine simmer longer to get the right consistency. I used about 4 Tbsp curry powder, 3 Tbsp fresh ginger, and about 2tsp of all other spices (no added salt). Thanks for sharing!
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Tweaks
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Very good! I used coconut water instead of milk to cut down the fat, so I had to let mine simmer longer to get the right consistency. I used about 4 Tbsp curry powder, 3 Tbsp fresh ginger, and about 2tsp of all other spices (no added salt). Thanks for sharing!
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I followed the recipe making a few changes to incorporate ingredients I had on hand. Reading the ingredients I was unsure as to whether I was meant to boil the lentils first, and ended up doing so. Next time I'd probably cook the lentils as I usually do which would be to add them along with the tomato and water after frying the onion and spices, as cooking them in water first resulted in a slightly soupy texture and the lentils didn't really absorb the flavour of the tomatoes. Having said that, the flavour is delicious and I'd be happy to have them this way again. I used a 400g can of whole roma tomatoes in place of the tomato and tomato sauce, a 270ml can of light coconut milk, 3 TBS of hot Vindaloo curry paste with tamarind & chilli, about 1 1/2 TBS of fresh ginger, a brown onion and a bunch of coriander. Since the curry paste contained various spices including coriander, cumin, turmeric, ginger and garlic, I added just 1/2 tsp of cumin, 1/2 tsp of cayenne and some salt. As noted by some of the other reviewers this recipe makes a lot of dhal, but that's fine by me. Thanks for a great recipe.
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
