Tomato and Coriander Dhal with Basmati Rice and Yoghurt
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2-4 servings
- Cuisine: Indian
Description
Comforting and nourishing, this dhal recipe is the everything and more!
Ingredients
1 cup (250 ml) red lentils
1½ tsp (7.5 ml) turmeric
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
1½ 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
To Serve
1 small handful of fresh coriander, roughly chopped
Plain double thick yoghurt
Steamed basmati rice
Instructions
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 chilli 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 tomatoes and passata and cook for another 5 minutes. Add the onion mixture to the lentils and season with salt, pepper, chutney and lemon juice.
To Serve
Add the coriander and dollop with the yoghurt. Serve warm with steamed basmati rice.
