Dhall Lentil Tomato Curry Food
DHALL (LENTIL & TOMATO CURRY)
Make and share this Dhall (Lentil & Tomato Curry) recipe from Food.com.
Provided by Ninna
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water.
- Bring to boil, reduce heat, cover, simmer 50-60 minutes, or until lentils are tender.
- Pour half the mixture into blender, blend on medium speed 30 seconds, repeat with the rest of the curry, stir in garlic & oil.
Nutrition Facts : Calories 207, Fat 5.7, SaturatedFat 0.8, Sodium 479, Carbohydrate 29.9, Fiber 5.7, Sugar 2.5, Protein 11.3
LENTIL & CAULIFLOWER CURRY
An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt
Provided by Lucy Netherton
Categories Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
- Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
RED LENTIL DHAL
A beautiful lentil dhal flavoured with a spicy tomato masala
Provided by HariGhotra
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place lentils in a pan with the salt, cover with the water and bring to the boil.
- Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
- In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
- When the seeds sizzle, remove the chilli and set to one side for your garnish.
- Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
- Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
- Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.
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