Dhal curry


  • 1 tablespoon rapeseed or sunflower oil
  • ½ red onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 2 tablespoons Sri Lankan curry powder
  • 250g red lentils (washed and rinsed in cold water)
  • 750ml chicken stock
  • 1 tablespoon quark (optional)

How to make

Step 1

In a medium saucepan add 1 tablespoon of oil and fry the finely chopped onion until soft. Add the garlic and fry until golden. Add the Sri Lankan curry powder and mix through.

Step 2

Add 250g red lentils and 750ml of stock. Bring to the boil. Reduce to a simmer, skimming off any foam. Cook until the stock has been absorbed and the lentils are mushy. Add a tablespoon of quark (optional).



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