Lentil Curry

Name: Lentil Curry
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 1 teaspoon ground turmeric; 410 g (2 cups) red split lentils; 125 ml (½ cup) sunflower oil; 2 brown onions, finely diced; 2 garlic cloves, finely chopped; 1 fresh long red chilli, thinly sliced; 4 large tomatoes, diced; 1 teaspoon ground coriander; 1 teaspoon curry powder; Chopped fresh coriander (cilantro) and whole curry leaves, to serve; ½ teaspoon chaar masalah

Dahl

Preparation info

Serves
4

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

Common throughout Afghanistan and across the subcontinent, dahl is an easy dish to vary – be it in the type of lentils, the spices or the amount of chilli used. We serve dahl at Parwana, and this recipe uses red split lentils for a soft and creamy texture, perfect to eat alongside challaw or a palaw rice dish, or simply with some naan flatbread.