Dahl is the Indian word for lentils, and that’s what this dish is all about. Red split lentils, simmered and spiced to perfection.
The best way to make use of this recipe is by using whatever curry powder you have. When I first made this I had exactly two tablespoons of Korma curry powder and it worked like a treat. Next time it was just a medium curry paste and it was still absolutely amazing.
I like to play around with the additions to this – sometimes add potato, other times sweet potato or butternut. It all depends on what you have in the pantry. But always, always top with some fresh coriander!
2 tbsp cooking oil
1/2 yellow onion, roughly chopped
3 large garlic cloves, minced
1 inch piece of ginger, minced
1 small red chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cinnamon
3 tbsp medium curry powder/curry paste of your liking
1 tsp smoked paprika
1/2 tbsp dried curry leaves
juice from 1/2 medium-sized lime, more if needed
2 potatoes, roughly chopped
1 can chopped tomatoes (400g)
200 ml coconut cream
1 cup water
1 cup red lentils
salt, to taste
pepper, to taste
fresh coriander (cilantro) for garnish
2 cups cooked basmati rice, to serve
freshly baked flatbreads, to serve
Heat oil in a medium-sized saucepan. Add the onion, garlic, chilli, ginger and all the spices and curry leaves. Fry until fragrant, 2-3 minutes. Add the potatoes and fry for 3 more minutes, until slightly golden.
Add the coconut milk, chopped tomatoes, water and lentils and bring to a simmer. Let simmer for 30 minutes, until the potatoes and lentils are soft.
Season with salt, pepper and lime juice. Serve over cooked rice with flatbreads and garnish with fresh coriander. Enjoy!