10-minute Dhal
My mum once made a bet that she couldn’t prepare dhal and rice in under 10 minutes—can you guess what happened? She won, and that’s how this recipe came to be. It really does take just 10 minutes to make. Ready for the challenge? Perfect for busy weeknights or when you’re craving something warm and nourishing, this simple yet flavourful dish comes together in no time.
Serve this with rice and pickled carrots or enjoy it on its own like a hearty soup!
TOP TIP: Once you’ve mastered the tomato base for the curry, you can easily substitute the dhal with any vegetable. For example, add cauliflower florets (1 head) and 200ml of water instead of the dhal, and cook until tender. You’ll have another quick recipe, all in under 10 minutes!
Ingredients
- 400g red split lentils
- 300g canned plum or chopped tomatoes
- 3 inches of ginger
- 5 garlic cloves
- 3 tablespoons oil
- 1 teaspoon whole cumin
- 4 cloves
- 4 dried chillies (birds eye)
- 2 teaspoons chilli powder
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon cumin powder
- 1 teaspoon turmeric
- 2 teaspoons salt
- 1 bunch coriander, leaves and stems separated, finely chopped
Step 1
Rinse the red lentils in warm (not hot) water 3–4 times, or until the water runs nearly clear.
Place the lentils in a pan, cover with water, and bring to a boil. Cook for 5–7 minutes, or until tender, then drain.
Step 2
Blend the tomatoes, ginger, and garlic until smooth.
Meanwhile, heat the oil in a pan. Add the cumin seeds, and once they start to sizzle, add the cloves and chilies.
Carefully add the blended tomato mixture to the pan, as it may cause the oil to spit.
Stir in the remaining spices and salt, mixing thoroughly.
Step 3
Cook for 3–5 minutes, or until the sauce darkens and thickens.
Stir in the coriander stems and the cooked lentils, mixing well, and cook for a few more minutes.
Add the coriander leaves and adjust the seasoning to taste.
