Wash the lentils in cold water until the water runs clear and drain. Put the lentils in a saucepan with water to cover; simmer for 20 minutes or until tender. Drain.
Meanwhile, heat oil in a large frying pan; fry the onion until golden. Combine the curry paste, curry powder, spices, salt, sugar, garlic and ginger together in a mixing bowl. Mix well and add to the onions then cook over a high heat stirring constantly for 1 to 2 minutes or until fragrant.
Stir in the tomato, reduce the heat and simmer for 10 minutes.
Add the drained lentils. Cook for 5-10 minutes or until the dhal thickens. Serve immediately.
This is a wonderful recipe... My spin on it is to add a tablespoon of butter to the simmer in the last step, only use fresh chopped tomatoes, and double the garlic.. I added this mixture to the red lentils and also 10 jumbo prawns. Delicious! - 08 Oct 2008
I can't believe I never reviewed this recipe. I've been making it once a week for a long time now - it's excellent. I serve it with jasmine rice and hot naan. Oh, and don't be alarmed if the lentils look rather mushy before you add them to the spices and tomatoes. You haven't done anything wrong, and they'll still taste just as good. - 08 Oct 2008
This was my first ever lentil dish! It worked out well, altho' I added mushrooms for variety. Forget rice - serve with chapatis dry heated in a frying pan for 30 secs on each side, and perhaps with some cucumber and yoghurt raita. - 08 Oct 2008