Here’s a recipe for lentil dahl curry that is sweet and mild, perfect for those that don’t like overly spicy dishes. Dhal or dahl is an Urdu/Hindi word for lentils. Dahl is cheap, very healthy, vegan and filling. This dish is a staple amongst many Pakistani and Indian families. There are so many variations of lentil dhal curry. The version below is Masoor dhal, also known as red lentil dahl curry. Red lentils are the most popular lentils used in cooking in the UK as they’re easily accessible in most supermarkets. This recipe is a perfect mid-week dinner idea for you and your family.
What does this lentil dahl curry recipe taste like?
Sweet, mild, tomato-ey, rich in cumin and coriander, and is creamy. There is a mild spice to it that is subtle and not overbearing. There’s a beautiful buttery flavour with each mouthful. What’s more is that despite the buttery, rich flavour, it is much healthier and lower in calories than other recipes out there due to the method used in this recipe. So good!
This is what you can expect the final dish to look like.
The steps are so simple. You add olive oil, tomatoes and onions and sauté them in a pressure cooker.
Then you add your salt, spices and lemon juice and cook them further.
To this you add pre-washed dhal, and clean water and cook in the pressure cooker with the lid on.
Once the dhal is cooked, switch off the pressure cooker and add the butter and mix this in. So delicious!
FAQs for Lentil Dahl Curry
What goes well with lentil dahl curry?
Serve lentil dhal curry with chapattis (Pakistani/Indian flatbreads) or rice or both if you’re feeling wild! If you’re cooking this for your family and there are some members that want a hot and spicy version, I recommend that you serve this with an authentic Pakistani/Indian achar pickle *. Achar pickle is a popular condiment in Pakistani/Indian cuisines. It is a catch-all term for pickle and adds a tangy, sweet, spicy and salty heat.
How long will leftovers keep?
It keeps well in the fridge for up to 2 days. Ideally, anything beyond this should be frozen straight away to preserve the consistency and flavour.
Can I freeze lentil dhal curry?
You can absolutely freeze lentil dhal curry! It freezes really well for up to 2 months. I would recommend that you allow any frozen portions to naturally thaw in the fridge the night before consuming it.
Do I have to use a pressure cooker to make this lentil dhal curry?
You don’t have to use a pressure cooker but I would absolutely recommend investing one if you haven’t got one. I bought one after using 2 other versions and landed on this pressure cooker *. It’s cost effective as it saves you on cooking time and on gas – a win-win situation! I love the design of this pressure cooker * as it’s so easy to pop the lid on and off.
Can I make larger batches or halve this recipe?
Yes, absolutely! The recipe below is for 4 people with healthy appetites. Simply divide the recipe below by 2 if you want to make half. Given you can freeze this dish, I often make the portion for 4 and freeze any leftovers and consume within 2 months. Same effort but more portions – a no brainer for me! I use these glass meal prep * containers to store all my leftovers. They’re BPA free, sleek and elegant. I often take packed lunches in these meal prep containers.
What does the word Dahl/Dal/Dhal mean?
Dahl/dal/dhal means lentils in Urdu/Hindi.
There is a wide variety of different lentils available that are used in Pakistani/Indian cuisines. They are a lot of lentils used in Pakistani/Indian cuisines and in a variety of ways. They are an excellent source of protein, fibre, and many vitamins and minerals for vegan dishes. This is why they’re often served as a main dish in family dinners.
If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations. I love hearing from you!
Lentil Dahl Curry Recipe – Sweet and Mild
Equipment
- 1 Pressure cooker
- 1 Wooden spoon
- 1 Bowl
Materials
Other
- 450 grams Red split lentils
- 1 small Brown onion
- 2 medium Ripe tomatoes
- 2 cups Water and extra as needed
- 2 tsp Lemon juice (fresh or concentrate)
- 1 stick Butter (salted or unsalted – your preference)
Herbs, Spices, Oils & Salt
- 2 tbsp Olive oil
- 3 cloves Garlic
- 1 inch Ginger
- 3 tsp Ground cumin
- 2 tsp Garam masala
- 2 tsp Himalayan pink salt
- 2 tsp Ground coriander
- 1½ tsp Turmeric
- 1 fresh Green chilli
- ½ tsp Chilli powder
Instructions
- Wash your dhal thoroughly in cold water up to 4 times. Allow the lentils to settle at the bottom and skim off the top white foamy water each time.
- On a medium heat, dice and brown the onion in olive oil in your pressure cooker.
- Chop the tomatoes and add these into the pressure cooker. Add all the herbs, spices, lemon juice and salt and cook until the tomatoes are fully soft and mushy-like. Remove the skins from the tomatoes.
- Add in the lentils followed by the water, mix and then close the pressure cooker.
- Cook until 1 whistle (approximately 5 mins). Open the pressure cooker, stir and repeat this step a further 3 times, adding more water as needed.
- The lentils should look somewhat mushy. Switch off the gas and stir in the butter. Serve and enjoy!
Notes
- Add more olive oil and butter as preferred.
- The tomatoes really bring out the sweetness in the dish. If you want an even sweeter curry, add another tomato.
- This freezes really well for up to 2 months.
- If you don’t have a pressure cooker, this can easily be made in a pan. The cooking time will be increased by approximately a further 15 mins.
*This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. This is at no extra cost to you.
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