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Craig's Dhal

What you need: 

13.2 ounces red lentils
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon chopped chilli
2-3 tablespoons vindaloo curry paste
1 (14-15 ounce) can tomatoes
1 (14-15 ounce) can coconut milk
rice and roti, to serve

What you do: 

1. Place lentils in microwave-safe bowl and cover with water (about 1/2" over top). Cover and microwave 10-15 minutes or until cooked.
2. Meanwhile, heat olive oil in pan and fry onion, garlic and chilli until onion is softened. Add vindaloo curry paste and cook 1 minute. Add tomatoes (with liquid) and cooked lentils to onions.
3. Add coconut milk and stir until heated through. Serve with rice and roti.
This can be frozen but if it thickens too much on reheating, add some extra coconut milk or water.

Preparation Time: 
10-15 min
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Quite tasty. I have never made dahl before (or even cooked lentil beans) so I have no idea if I cooked them correctly... but the recipe was very good. I ate it with Naan bread, the dahl seemed just a tad sweet and I liked that.  :)

thanks.

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Very simple. Very, very nice!

Good with emping (the indian chips/crackers)

Making it again today! :)

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This is a fantastic recipe.  I've tried other dahl recipes, and they're always over-complicated and don't taste right anyway.  I love how easy this recipe is, and the flavor is perfect.  I keep individual servings in the freezer and heat them up as needed.  It makes a wonderful, filling comfort food.

I've been eating it with pita, and it's just fabulous.

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Thanks for the feedback everyone, I'm glad you're enjoying it.

For those concerned about the coconut milk, you can use 1/2 can instead of the whole can. I actually only use half, I don't know why I didn't put that in the recipe. Cheers ;)

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I made this a while ago and totally forgot to review! It was GREAT. I ate the leftovers forever, with fresh spinach stirred in, sauteed mushrooms, whatever. Also, it froze wonderfully. I can vouch that it lasts at least two months in the freezer without suffering any blow to their taste, but after that, I don't know.

Yum :) Thanks for an easy, delicious recipe.

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This recipe is a little bland for me as it is, so I added some crushed red pepper.  I also used lite coconut milk to cut down the calories.  Delicious!!!!

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I made this for dinner last night and it was delicious!!!! I only had Tandoori Curry paste with Tamarind and ginger and didn't have any garlic and it still came out great! As good as the food at the local Krishna temple! I made a dinner out of it by making this dish, with the Naan recipe submitted by Greg R. and the Polynesian Salad with Curry dressing!

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Just had to reveiw this again, just to say.....

The leftovers for lunch today with spinach stirred in were even better than last night!!

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Been meaning to try this for ages and finally got round to it today.

It was sooo yummy.  It also makes so much - so don't let all that high cal coconut milk put you off (coz it put me off for ages).  I found that this recipe would serve a lot, and I am a greedy piggy! :P

I used madras curry paste as that's all I had and it was sipcy enough for me.
This is now one of my official fav dahl recipes (along with the indian dal recipe odd this site: http://vegweb.com/index.php?topic=4984.0 - but they are both quite different)

Fantastic - might go eat another little bit now.....nom nom nom!

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