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Easy Peasy Lemon Squeezy Dhall Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a very basic dhall recipe but is great in taste and is an excellent accompaniment to an elaborate vegetable or non vegetarian dish.

This is a very basic dhall recipe but is great in taste and is an excellent accompaniment to an elaborate vegetable or non vegetarian dish.

Ingredients

Serves: 5-6

Metric Cups
  • 200 grams dhal (mixed)
  • 2 medium onions (chopped)
  • 1 clove garlic (chopped)
  • 1 teaspoon turmeric
  • 1 large lemon (juice)
  • 6 chilli
  • 1 tablespoon sunflower oil
  • 1 teaspoon mustard seeds
  • 1 pinch of salt (to taste)
  • fresh coriander (for garnishing)
  • 7 ounces dhal (mixed)
  • 2 medium onions (chopped)
  • 1 clove garlic (chopped)
  • 1 teaspoon turmeric
  • 1 large lemon (juice)
  • 6 chile
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 1 pinch of salt (to taste)
  • cilantro (for garnishing)

Method

Easy Peasy Lemon Squeezy Dhall Curry is a community recipe submitted by Wannabegreatcook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash dhall well and place in cooking pot with sufficient water, which has 1 tsp of turmeric and some oil added to it.
  • Add birds eye chillies and chopped onions to dhall and cook until dhall is mushy in texture. If it is not sufficiently mushy, assist it with a potato masher.
  • Remove from fire and keep aside.
  • Put the oil in a wok or any other pot and when oil is hot, add mustard seeds until they crackle. When the mustard seeds are done with their singing, add the chopped garlic and sauté till the garlic turns brown and its aroma wafts through the kitchen.
  • Add the cooked dhall mixture to the fried ingredients and add water, if dhall is too thick in consistency. Add salt and lemon juice.
  • Remove from fire and garnish with the coriander leaves.
  • Serve with rice, chapattis or any kind of Indian bread.

  • Wash dhall well and place in cooking pot with sufficient water, which has 1 tsp of turmeric and some oil added to it.
  • Add birds eye chillies and chopped onions to dhall and cook until dhall is mushy in texture. If it is not sufficiently mushy, assist it with a potato masher.
  • Remove from fire and keep aside.
  • Put the oil in a wok or any other pot and when oil is hot, add mustard seeds until they crackle. When the mustard seeds are done with their singing, add the chopped garlic and sauté till the garlic turns brown and its aroma wafts through the kitchen.
  • Add the cooked dhall mixture to the fried ingredients and add water, if dhall is too thick in consistency. Add salt and lemon juice.
  • Remove from fire and garnish with the coriander leaves.
  • Serve with rice, chapattis or any kind of Indian bread.

    Additional Information

    A very versatile ingredient, dhall blends harmoniously with many flavours. The oil prevents the dhall from boiling over. Cooking this with one type of dhall also provides good results. Pressure cooking the dhall is a faster option. Use ghee to sauté the mustard seeds and garlic, to greatly enhance the flavour. 2 medium sized tomatoes can be substituted for the lemon juice.

    A very versatile ingredient, dhall blends harmoniously with many flavours. The oil prevents the dhall from boiling over. Cooking this with one type of dhall also provides good results. Pressure cooking the dhall is a faster option. Use ghee to sauté the mustard seeds and garlic, to greatly enhance the flavour. 2 medium sized tomatoes can be substituted for the lemon juice.

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