Dahl
Lentil Curry
“Common throughout Afghanistan and across the subcontinent, dahl is an easy dish to vary – be it in the type of lentils, the spices or the amount of chilli used. We serve dahl at Parwana, and this recipe uses red split lentils for a soft and creamy texture, perfect to eat alongside challaw or a palaw rice dish, or simply with some naan flatbread.”
Photography: Alicia Taylor
Find this recipe and more in the Parwana Book.
Serves 4
Ingredients
410 g (2 cups) red split lentils
125 ml (½ cup) sunflower oil
2 brown onions, finely diced
2 garlic cloves, finely chopped
1 fresh long red chilli, thinly sliced
4 large tomatoes, diced
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon curry powder
½ teaspoon chaar masalah
Chopped fresh coriander (cilantro) and whole curry leaves, to serve
Method:
Add the lentils and 1.5 litres (6 cups) water to a saucepan, bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until the lentils are softened. Drain in a colander, discarding the water, and set aside in the saucepan.
In a separate saucepan, heat the oil over high heat and fry the onions for 5 minutes, or until they are golden brown. Add the garlic and chilli and fry for a further 2 minutes, or until softened and fragrant. Add the tomato and cook, stirring occasionally, for 2–3 minutes, or until softened. Stir in the spices and 1 tablespoon salt and cook for a further 2 minutes, or until fragrant.
Add the lentils and 1 litre (4 cups) water to the pan and bring to the boil. Cook for 5–8 minutes, or until the dahl has thickened and absorbed all the flavours in the sauce. To serve, ladle the dahl into a serving bowl and garnish with fresh coriander and curry leaves.