Indian Dahl is a blend of mild aromatic spices which are used to flavour lentil, pea or bean dishes. Dahl is good meal to have on its own or as accompaniment to serving rice with a curry.
Spices used in this recipe
Curry Lentil Dahl – Mild
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.$3.45
Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.$3.45
Add lentils, water and chopped tomato into a saucepan and bring to the boil. Simmer approx 30 min. (Till the lentil mixture forms a thick soup consistency)
Heat oil/ghee in a saucepan, add Indian Dahl spice mix, curry leaves, onions, Sauté 10-15 min to caramelise flavour . It should be a rich golden brown.
Stir sautéed spice & onion mixture into the lentil mixture & simmer 5 min. Add lemon juice & coriander just before serving. Serve with naan or roti.