This is one of our longtime favourite recipes. It has a nice sweet-spicy contrast thing happening with the curry and the coconut. I think it’s based on something from a James Barber cookbook originally.
1 cup orange lentils
2 cups water
1 large onion
1 tsp curry powder
1 tsp garam marsala
1/2 tsp cayenne
1/2 tsp ground pepper
1 tsp salt
2 cloves garlic, crushed
2 Tbsp grated fresh ginger
1/2 cup shredded coconut
1 cup yogurt
Simmer lentils in a covered pot in the water until well cooked. In a seperate frying pan or wok, saute onion in oil until translucent. Add spices and coconut and cook for a few minutes more. Lower the temperature to minimum, and add cooked lentils and yogurt. Stir until well mixed and heated through (5-10 minutes). Serve over rice, topped with a bit of extra coconut.
Posts
looks so yummy!!
5/4/2007 @ 11:11 am
thanks for the recipe!! my husband grew up on dhal and would love to eat it now….problem is, the recipe my mother in law gave me takes like 6 hours to make (i wish i was exaggerating).
in your recipe – how long does the “simmer lentils” part take out of curiousity?
5/4/2007 @ 11:32 am
mmm looks delish!
5/4/2007 @ 3:22 pm
To cook the lentils faster, use a pressure cooker it cuts the simmering of the lentils in half. My husband grew up on lentils too and I never eaten dhal or lentils until I met him.
5/6/2007 @ 9:51 pm
Thank-you for this recipe, it looks so delicous!
I am going to try it tonight.
5/10/2007 @ 9:35 pm
This was so delicious, spicy and sweet! Thanks!
5/13/2007 @ 2:15 pm
How do you make dhal bhatti?? No,no not dhal bhat! I mean dhal bhati. You know when you smash the patato and add dhal . The thing is I don’t know witch dhal to make. It’s really important that I find out!
Thank You!
Love: amy!
6/30/2007 @ 12:57 am
You don’t need to cook the oinions separate from the dahl. Take the onion, and all the spices (except S&P) garlic and ginger and fry it in some oil of choise (ghee or some other flavourless oil). Add the uncooked lentils and fry them with everything gently for a minute or two. Add the water and some of the coconut. Cook till lentils are tender. Season with S&P. Stir the yogurt in at the end if you want, but you don’t need it. Serve it with naan or over rice.
12/6/2007 @ 3:19 pm
Absolutely delicious ! The toasted coconut is a nice touch. I keep this on hand for a quick power packed fuel for our energy requirements. My grandson really enjoys this with brown rice. Thank you for this web site. Now I’m searching for a good lentil soup recipe.
M.K.
7/17/2008 @ 1:34 pm
I just returned from Africa and dahl was a staple there. It had a hint of curry in it and was served with some sort of naan but thinner and sort of fried and served warm. Sound familiar anyone? I am anxious to try this!
12/15/2008 @ 8:28 pm
Wow, where has your blog been all my life? I just found it and I am in love!
2/11/2009 @ 2:07 pm
I’ve tried this recipe a few times now; it’s become a staple at my home and I’ve also introduced to my grown kids. Thanks so much for the wonderful recipe’s, projects and music; I enjoy it all. This weekend I hope to introduce it to my nephews, neices and their spouses; Happy Holiday!
4/2/2010 @ 8:15 am
I can’t wait to try it!
6/20/2010 @ 11:06 am