Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.

Ingredients Nutrition

Directions

  1. Mix the lentils together in a large bowl and wash in several changes of water.
  2. Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
  3. Cook, stirring, until onion is soft, and starting to brown.
  4. Add the seeds and powdered spices, and cook, stirring until fragrant.
  5. Add the lentils along with the undrained tomatoes and stock, and stir to combine.
  6. Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
  7. Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
  8. Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.
Most Helpful

4 5

Amazing! As far as I know This was made exactly as written and would make it again TY Daydreamer

4 5

I also made this without the coconut cream and with plain water instead of stock but it was still flavorful and very good. I also used 2 fresh tomatoes which I added to the onion after the spices and cooked for a couple of minutes before adding the water and dal. I cooked it in a presure cooker and allowed it to cook for about 3-4 whistles. Oh and for those without a scale 5 ounces of dal is equal to 2/3 cup.

4 5

This recipe was very simple to make and very tasty. I didn't put any coconut cream in (I'm trying to watch my weight), but I'm sure it was just as delicious!