Quick and Easy Tomato Dal

Super simple
Super simple
Super simple
Super simple
0:45 m

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!

Start cooking ➞




For the Curry

<item-todo-done>4 tbsp oil<item-todo-done><item-todo-done>1 brown onions<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>4cm piece of fresh ginger<item-todo-done><item-todo-done>2 green chillis<item-todo-done><item-todo-done>8 medium tomatoes<item-todo-done><item-todo-done>1 tbsp cumin seeds<item-todo-done><item-todo-done>1 tbsp coriander seeds<item-todo-done><item-todo-done>1 tsp mild chilli powder<item-todo-done><item-todo-done>2 tsp turmeric<item-todo-done><item-todo-done>200g red lentils<item-todo-done><item-todo-done>30g fresh coriander<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Tarka Topping

<item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 tsp cumin seeds<item-todo-done>

To Serve

<item-todo-done> coconut yoghurt<item-todo-done><item-todo-done> coriander leaves<item-todo-done><item-todo-done> Plant-based Naan bread or Roti<item-todo-done>

Before you start

Microplane | Pestle and mortar | Large pot with a lid

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

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

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

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

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

Cost per portion


CO2e per portion

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