A great option for those unexpected visitors & can be made in an hour!
Dhal Curry
Description
Quick and easy lentil curry that can also be served as a vegetarian option.
This is a favourite meal in our house! If more than a week has passed & my kids don’t see dhal curry & rice served up, I will certainly be reprimanded for it! It’s a common and very tasty Indian dish which is made mainly from different lentils & cooked with either lamb or chicken or without if you prefer a vegetarian option.
Ingredients
Instructions
- Soak lentils in hot water for approximately 2 hours
- Coat the chicken in all the spices & curry leaves, excluding the tomato
- Place the chicken in your instapot and allow to cook for 15 minutes (do not add water)
- In a deep pot, saute the onion with jeeru & cinnamon sticks, & then add in the cooked chicken from the instapot with the tomatoes and allow it to reduce
- Put the soaked lentils in an instapot (enough water to cover) and allow to cook for 15 minutes
- Liquidize and sieve the dhal mixture into the cooked chicken & slow boil (approx 15 -20 minutes)
- Garnish with coriander and serve with rice and salsa
Notes
- You can substitute chicken for lean lamb or leave it out to make the dish vegetarian.
- I usually use my home-made ginger garlic masala (see my recipe) as opposed to the ready-made ginger/garlic pastes as I do prefer fresher ingredients. However, you can use the ready-made paste and add the ground chillie in separately as you cook.
- Chillie strength varies so you can decide on amounts. My chillie amount is merely a guide.
- Lentils are a great source of lean protein and contain fibre which helps to reduce bad cholesterol levels
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