Lentil Dahl Curry Recipe - Sweet and Mild
A sweet and mild, creamy healthy dahl curry recipe. Perfect for those who don't or won't handle spicy lentil curry.
Equipment
- 1 Pressure cooker
- 1 Wooden spoon
- 1 Bowl
Ingredients
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.