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Tomato and Coriander Curried Dhal with Basmati Rice and Greek Yoghurt
Indian food is a favourite, and this vegetarian dish is no different!
- Serves: 2-4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
issue 27
Ingredients
1 cup (250 ml) red lentils
salt and freshly ground pepper
vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
1 piece ginger, peeled and grated
1 red chilli, deseeded and finely chopped
1 ½ tsp (7.5 ml) medium curry powder
1 punnet (125 g) baby rosa tomatoes, halved
½ C (125 ml) tomato passata
chutney to taste
juice of ½ lemon
1 small handful of fresh coriander, roughly chopped
Method
Rinse the lentils thoroughly under cold running water until the water runs clear.
Bring 450 ml water to the boil and add the lentils. Cook for about 10 minutes, and then add ½ teaspoon turmeric and a good pinch of salt. Cook for a further 5–10 minutes or until the water has evaporated, the lentils have softened and the mixture has thickened. Remove from the heat and set aside.
Heat a little oil in a frying pan and sauté the onion, garlic, ginger and chili for a few minutes or until the onion has softened. Add the curry powder and the remaining turmeric and sauté for a further 5 minutes to release all the flavours.
Add the rosa tomoatoes and passata and cook for another 5 minutes. Add the onion mixture to the lentils and season wtih salt, pepper, chutney and lemon juice.
Add the coriander and serve immediately with steamed basmati rice and Greek yoghurt.
