Tomato garlic dhal
Serves: 2
Recipe photograph by Kris Kirkham
Tomato garlic dhal
Serves: 2
See more recipes
Nutritional information (per serving)
Calories
365Kcal
Fat
10gr
Saturates
1gr
Carbs
44gr
Sugars
11gr
Fibre
8gr
Protein
20gr
Salt
0.1gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 125g chana dal (find it in the Speciality Ingredients aisle)
- 1 tbsp vegetable oil
- 4 shallots, finely sliced
- 4 garlic cloves, crushed
- 1 tbsp cumin seeds
- 20 dried curry leaves (optional)
- 2 tbsp finely grated ginger
- 1 bird eye or finger chilli
- 1 x 400g tin Taste the Difference cherry tomatoes
- 0% fat yogurt
- coriander and flatbreads, to serve
Step by step
- Cook the chana dal in a pan of boiling water for 40 minutes, until just tender. Meanwhile, in a medium saucepan heat the oil and fry the shallots, garlic and cumin seeds with a pinch of salt for 12-15 minutes, until browned.
- Increase the heat to high and add the curry leaves and ginger to the pan and fry for 1 minute, stirring. Remove half the shallot mixture to a bowl and set aside. Pierce the chilli with a knife and add to the pan with the cherry tomatoes, then half fill the tin with water and pour that in, too. Season; simmer for 10 minutes, until slightly reduced.
- When the chana dal is cooked, drain, add to the tomato sauce, then cover and simmer for 5 minutes. Gently stir in most of the reserved shallot mixture and serve with the remaining shallots, some 0% fat natural yogurt and coriander on top, with flatbreads on the side.
Tip
Adding the chilli whole allows you to control the curry's heat level – simply remove it when the heat is to your liking.
