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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?

All the contents you mentioned in post is too good and can be very useful. I will keep it in mind, thanks for sharing the information keep updating, looking forward for more posts.Thanks
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Thanks for sharing this post. Keep updating more and more.. chat sohbet

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This was delicious!  I used 1/2 a jalapeno but next time I'll use the whole pepper.  Also used light coconut milk.  We ate it over brown basmati with whole wheat pitas.  Great re-heated.  I'll definitely be making this again, thanks!

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WOW! This stuff is fantastic.  This is the fourth dhal recipe I have tried, and it is just perfect, I have eaten this every day now for a good month.  I made a few variation:  I use 3 chocolate habaneros instead of chilis, which is the perfect amount of heat for me.  I add some Braggs liquid aminos till its the right amount of salty.  I also use extra tomatoes and lentils, about a can and a half of tomatoes and 16 oz of lentils.  Lastly, I use a homemade madras curry powder since I don't have any vindaloo.  I usually eat it with Naan, but I would imagine it would be great paired with rice or other grains.

THANK YOU MISS JONES/CRAIG!!! Laughing

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Oh my gravy. Amazing! This is so good I may eat the whole pot!

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I've made this a few times now, and it's quickly become a favorite in the "fast & easy" department. I serve with rice (flavored with cloves, cardamom pods, bay leaf, garham masala) and some sort of steamed or roasted veggies on the side. You can play around with the spice level, depending on your sense of adventure or just throw a bottle of Sriracha on the table and let everyone decide for themselves. Thanks for sharing this one...it's a keeper!

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This is my favorite ever dahl recipe! I use Whole Foods coconut milk because it's consistently really thick and gives the soup a great texture. The only problem I've had is overcooking the lentils once, but the flavors pretty much made up for the mushiness. It makes a ton, feeds you for a week or so.

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This recipe rocks- I am making it again today !
One thing I am not sure of is the kind of "chopped chili "I should use-If it makes a difference. Like green, red Hot or mild .canned green chilli?

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Anonymous

I made this tonight and it gave us happy warm tummys! Highly recommended!!!!!!!!!!!

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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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