Curried red lentil dhal
(at time of publication)
- 1 tablespoon olive or canola oil
- 1 large onion, diced
- 1 clove garlic, chopped
- 1 large bay leaf
- 1 teaspoon minced red chilli, fresh or bottled
- 2 teaspoons curry powder
- 2 teaspoons ground turmeric
- 2 teaspoons cumin seeds
- 2 teaspoons mustard
- 1 cup dried red lentils
- 2 cups water
- 1-2 tablespoons chopped fresh coriandercilantroX (optional)
1 Heat oil in a large frying pan. Add onion and garlic. Cook, stirring frequently, until onion has softened and is turning clear. Add bay leaf, chilli, spices and mustard. Cook, stirring, for 1-2 more minutes.
2 Tip in lentils and water. Bring mixture to the boil then reduce heat to a gentle simmer. Cook lentils for about 20-25 minutes until tender.
3 Stir in coriander (if using) and serve accompanied with your choice of steamed rice, naan bread, pita bread or poppadums and a simple salad.
Make it gluten free: Use gluten-free curry powder.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 6g
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