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Carol's Dal Curry

What you need: 

vegetable oil, to coat pan
1 large yellow onion, chopped
1 bunch cilantro, washed and well chopped
1 large tomato
2 cups lentils, stones picked out and boiled until soft
1 (14 ounce) can coconut milk
1 (15 ounce) can tomato sauce
1 teaspoon fresh ginger, minced
1 1/2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne
dash ground cloves
salt, to taste

What you do: 

1. Cover bottom of saucepan with vegetable oil. Fry onion about 5 minutes.
2. Add cilantro and continue frying over medium heat, until onion is golden.
3. Add tomato and let it get a little soft. Add rest of ingredients, including spices, and let simmer for about 30 minutes.
This is really tasty atop a bed of basmati rice.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


I really appreciate this recipe. I make my own version of a simple (and amazingly good) channa masala on a regular basis but have wanted to branch out to a dal recipe.

I love that this recipe is so flexible and you can add spices based on what you have. I used garlic along with the onions, ginger powder instead of fresh ginger, no cilantro, chili powder instead of cayenne, whole cloves instead of ground cloves and it was amazing.


Easy and tasty!  I pretty much followed the measurements given.  I used red lentils as that was what I had.  The can of coconut milk I used was 13.5 oz.  I used 2 of the small 8 oz tomato sauce cans, for a total of 16 oz tomato sauce.  Next time, I'd add a little more heat/cayenne and fresh ginger.  I may also toy with the other spices a bit.  I might add another tomato, as well.  For this being such an easy recipe, I think it's quite good and open to some variation.



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