Tomato and Coriander Red Lentil Dhal

    Tomato and Coriander Red Lentil Dhal

    (21)
    6saves
    45min


    19 people made this

    Red lentils are flavoured with caramelised onions, cherry tomatoes and chopped coriander in this colourful dish. It is great served over freshly made basmati rice.

    Ingredients
    Serves: 4 

    • 1 cup red lentils
    • 3 cups (750ml) water
    • 1 cup onion, thinly sliced, divided
    • 4 cloves garlic, coarsely chopped, divided
    • 1/2 teaspoon ground turmeric
    • 1 bay leaf
    • 3/4 cup cherry tomatoes
    • 1/2 teaspoon salt
    • 2 (4-5 cm) whole red chillies
    • 1 tablespoon vegetable oil
    • 2 tablespoons chopped coriander

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes and salt. Add the chillies, leaving them whole to add flavour or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
    2. Meanwhile, in a frypan, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
    3. Pour the contents of the frypan into the cooked lentils and stir. Garnish with chopped coriander.
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    Reviews and Ratings
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    (21)

    Reviews in English (21)

    by
    37

    A few things to note: 1. Traditional (and in my opinion, more flavorful) daal is made with chhana daal, this can be found in the ethnic section. 2. cherry tomatoes are never used in bengali cooking, I recommend 1 small tomato, diced. 3. I recommend using 1 large onion in the whole dish, 3/4 in the lentils and the remainder when frying up at the end. 4. The heat level for this dish is not high with serrano peppers. I would recommend using the small hot peppers found at an Indian store. 5. 1/2 tsp of turmeric is very mild to me. I would use 1-2 tsp myself, as it's very healthy for you and doesn't have a strong flavor.  -  07 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    19

    This is delicious! I had never cooked anything Indian before and was a little skeptical but it turned out great. Advice to others...do not buy the turmeric from the spice aisle like I almost did. Buy it from the Oriental food section. The difference? One 3 oz. bottle for $9 or one 14oz. bag for $3.  -  28 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    11

    This dhal is generally made with channa dhal,but will taste good with red lentil.good dish to serve with plain rice and dry potato subji.bengalies make sweet tomato chutany alond with it as side dish. chhaya  -  29 Jan 2010  (Review from Allrecipes USA and Canada)

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