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Categories > Curries

Date Added 2010-03-26     Times viewed 1880

Dahl


225g/8oz Red Lentils
60g/2oz/4tbsp Butter or Margarine
1 Large onion, finely chopped
1 Clove of garlic, crushed
1tsp Cumin
1tsp Coriander
1tsp Turmeric
1/2tsp Cinnamon
1/2tsp Nutmeg
1.5pints/3 cups/675ml Vegetable stock
Salt & Pepper
1 Bay Leaf
5 Tomatoes, peeled & seeded
1tbsp Tomato puree
Chopped coriander leaves
1 Green chilli pepper, finely shredded

Cover the lentils with water ans soak overnight

Melt the butter or margarine, add the onion, garlic and spices. Cook for 5 mins on a medium heat

Drain the lentils and add to the casserole with the vegetable stock. Cover and cook for 45 - 60 mins or until lentils are soft and tender.

Add tomatoes and puree. Lower the heat to minimum for 10 mins and and the chopped coriander. Puree and sprinkle the shredded chilli on top before serving