Return to listing

Dhal Curry

Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.

 
 

This recipe is taken from Delia Smith's Frugal Food

Method

In a saucepan containing 1½ pints (850 ml) of water add one teaspoon each of ginger, cumin, turmeric and salt, then bring it all to the boil.

Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes.

After that add the diced potato and continue cooking until the lentils have turned mushy (making sure the mixture doesn't stick to the bottom of the pan by giving it a stir now and again).

While that's cooking, heat up the butter in another pan and fry the onion and pepper in it (over a fairly high heat) until the onion has browned – then lower the heat and stir in the Madras curry powder (if you like your curries hotter, you can add more), the garlic, the remaining ground ginger and the chopped tomatoes.

Cook for a minute before adding the lentil mixture, then taste, season with more salt and cook gently for a further 5-10 minutes (stirring from time to time).

Serve this with rice and yoghurt.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Mango Chutney Makes three 500 ml capacity jars

Mango Chutney

Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.

 
 
Shami Kebabs Serves 3–4, or 6 as a starter

Shami Kebabs

Lovely spicy lamb kebabs with lentils - actually patties - that make great eating as part of an Indian meal, barbecue or even Middle Eastern-style buffet.

 
 
Cucumber Raita Serves 4

Cucumber Raita

This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.

 
 
Chicken Tikka Kebab Serves 1

Chicken Tikka Kebab

These are little chicken kebabs, marinated in a spicy yoghurt mixture for several hours – after which they almost melt in the mouth!

 
 
Spiced Chicken Serves 2

Spiced Chicken

This is one of the first recipes I did for London's Evening Standard, approximately 40 years ago – it has stood the test of time wonderfully and has even improved with the addition of the crème fraîche.

 
 
Spiced Pilau Rice Serves 4-6

Spiced Pilau Rice

The amount given here will be enough for 6 people with a curry comprising several dishes, but if it's to be served with just one dish, the pilau will serve four. For what's commonly known as pilau rice, you simply follow this recipe, omitting the her

 
 
Spiced chicken masala with coconut sambal Serves 2

Spiced chicken masala with coconut sambal

Another very quick curry using ready-blended spices. If you like the sambal, stock up with the coconut as it freezes really well.

 
 
Chicken with Whole Spices Serves 4

Chicken with Whole Spices

A lovely baked Indian chicken recipe, all this needs is some pilau rice and mango chutney for a warming midweek supper. Make sure you allow a few hours for the chicken to marinate before cooking.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Gelatine substitute
30 Jul 2014 18:46
Coffee Break Plum Pavlova
29 Jul 2014 10:29
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Aubergines
29 Jul 2014 04:09
Can Anyone Help? MOULINEX
31 Jul 2014 17:35
Books me too
17 Jul 2014 16:38
Equipment 1lb loaf tin liners.
29 Jul 2014 18:15
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com