Quick and Easy Tomato Dal
- Super simple
- 0:45 m
- 19 ingredients
We're celebrating curry week here at BOSH! HQ by giving you a week FULL of amazing curry inspired recipes! First up is our bangin' Tomato Dal. Super quick and easy and requiring just a few ingredients, it's best mopped up with some form of bread! Check out the recipe below!
Serves: 4
Ingredients
For the Curry
- 4 tbsp oil
- 1 brown onions
- 4 garlic cloves
- 4cm piece of fresh ginger
- 2 green chillis
- 8 medium tomatoes
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp mild chilli powder
- 2 tsp turmeric
- 200g red lentils
- 30g fresh coriander
- 500ml vegetable stock
- salt and pepper to taste
For the Tarka Topping
- 3 tbsp vegetable oil
- 1 green chilli
- 2 garlic cloves
- 2 tsp cumin seeds
To Serve
- coconut yoghurt
- coriander leaves
- Plant-based Naan bread or Roti
Before you start
Microplane | Pestle and mortar | Large pot with a lid
Step 1
Prepare the ingredients and spices
- Peel and finely chop the onion
- Peel and grate the garlic and ginger
- Deseed and finely chop the chillis
- Cup the tomatoes into chunks
- Twist the coriander leaves off the stems
- Roughly chop the leaves, and finely chop the stems
- Set to one side
- Pour the cumin and coriander seeds into the mortar, and bash with the pestle until crushed
- Set to one side
Ingredients
- 1 brown onions
- 4 garlic cloves
- 4cm piece of fresh ginger
- 2 green chillis
- 8 medium tomatoes
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 30g fresh coriander
Step 2
Prepare the curry and lentils
- Warm 3 tbsp of veg oil in the pan over low to medium heat
- Once hot, add the ground coriander, cumin, chilli powder and turmeric, follow by the grated garlic and ginger
- Cook for 2-3 minutes on low heat, so that the flavours infuse the oil
- Add the onion and coriander stems, then saute on low heat for 6-7 minutes, until the onion is super soft
- You don’t want the heat too high, otherwise the spices will burn
- Fill a large bowl with cold water, add the lentils and use your hands to rinse
- Drain the water, and repeat once or twice until the water is clear
- Or, rinse the lentils in sieve under cold running water
Ingredients
- 1 tsp mild chilli powder
- 2 tsp turmeric
- 3 tbsp vegetable oil
Step 3
Return to the curry
- Once the onion is soft, add the chopped tomatoes with a big pinch of salt
- Turn up the heat to medium, and cook the tomatoes for 5-6 minutes, or until they are starting to collapse
- At this point, add the lentils
- Bring to boil over high heat, then reduce the heat to medium low
- Cover and simmer for 15 minutes, until the lentils are soft
Ingredients
- 200g red lentils
- 500ml vegetable stock
- salt and pepper to taste
Step 4
For the tarka
- Deeseed and finely slice the chilli
- Peel and finely slice the garlic cloves
- Heat the oil in a small saucepan until hot, then add the garlic, chilli and cumin seeds
- Let them sizzle for a minute or two until starting to turn golden brown, then switch off the heat
Ingredients
- 4 tbsp oil
- 1 green chilli
- 2 garlic cloves
- 2 tsp cumin seeds
Step 5
Finish the curry
- Once the lentils are soft, season to taste with salt and pepper
- Divide between serving bowls and top with the tarka, yoghurt and chopped coriander leaves if you fancy
Ingredients
- coconut yoghurt
- coriander leaves
- Plant-based Naan bread or Roti