Indian red lentil and potato dhal

By • February 4, 2013 2 Comments

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Author Notes: Once in a while it`s nice to have a meal without meat.
I always serve this dish with basmati rice, mango chutney and yoghurt.

Serves 4

  • 14 ounces Red lentils, ready made
  • 2 potatoes, medium size
  • 1 red onion, finely chopped
  • 1 tablespoon red curry paste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon dried chili flakes
  • 1 teaspoon indian curry powder
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 7 ounces canned chopped tomatoes
  • 1/3 cup coconut milk
  • 1 tablespoon lemon juice
  • 1 handful chopped cilantro
  1. Dice potatoes into cubes. Boil them in a saucepan with water until almost soft and cooked through. Melt butter in another large saucepan over medium high heat. Add chopped onion and cook for a few minutes until golden. Add curry paste, garam masala, curry powder, turmeric, chili flakes, sugar, garlic, ginger and stir fry for 1 minute. Add the chopped tomatoes and cook for another 2 minutes. Pour in the lentils, coconut milk and potaoes. Stir gently and let it simmer for 5 minutes. Season with salt and pepper. Sprinkle over chopped cilantro.

More Great Recipes: Stews|Side Dishes|Potatoes|Entrees|Rice & Grains

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