Daal Curry

Daal Curry

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June 24, 2008

  • Makes: Serves 4-6.


1 1/2 cups dried orange lentils

canola oil, for cooking

1 large onion, chopped

2 large tomatoes, chopped

2-3 garlic cloves, crushed

1 tsp. curry paste or powder

1 tsp. sugar

1/2 tsp. chili powder

1/2 tsp. salt

1/2-1 cup half & half or evaporated milk or coconut milk (optional)

1/2 tsp. garam masala (optional)

a handful of cilantro, chopped (optional)


1Put the lentils in a pot and boil for 15-20 minutes, until very well done and mushy. Drain. Meanwhile, heat a good drizzle of oil and sauté the onions until dark golden. Add the tomatoes and garlic and cook for another 5 minutes. Add the curry paste, sugar, chili powder, and salt, then the lentils and cook for another 5 minutes. Add the half & half and cook until it has the consistency you want - they can be runny, or thicken up if you cook it for a few more minutes.

2Remove from heat and stir in the garam masala, then sprinkle with cilantro, if you like.


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