Recipe

Dhal with chutney yoghurt

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
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Ingredients

Dhal with chutney yoghurt
  • 1 tablespoon peanut oil
  • 1 brown onion (200g), sliced thinly
  • 2 centimetre piece ginger (10g), grated
  • 2 teaspoon brown sugar
  • 1/3 cup (75g) korma curry paste
  • 1 teaspoon each ground cumin, turmeric and sweet paprika
  • 400 gram canned diced tomatoes
  • 250 gram cherry tomatoes
  • 1 cup (250ml) water
  • 1 cup (250ml) coconut milk
  • 400 gram canned brown lentils, rinsed, drained
  • 400 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 2 tablespoon coarsely chopped fresh coriander
  • 2/3 cup (190g) greek-style yoghurt
  • 1 tablespoon mango chutney

Method

Dhal with chutney yoghurt
  • 1
    Heat oil in a large saucepan over medium heat; cook onion, ginger and sugar, stirring, for 3 minutes or until soft. Add curry paste and spices; cook, stirring, 1 minute or until fragrant.
  • 2
    Add tomatoes, cherry tomatoes, the water, coconut milk, lentils and chickpeas to pan; bring to the boil. Boil, uncovered, 10 minutes or until thickened slightly. Remove from heat; stand 10 minutes.
  • 3
    Meanwhile, make chutney yoghurt. Combine ingredients in a small bowl.
  • 4
    Sprinkle dahl with coriander; serve with chutney yoghurt.

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