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Photo of Dhal aloo by WW

Dhal aloo

5
Points® value
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Easy
Using waxy potatoes means they hold their shape really well as they cook

Ingredients

Turmeric

1 teaspoon(s)

Split Red Lentils, dry

150 g

Potatoes, Raw

300 g, charlotte variety, cut into long wedges

Vegetable Oil

1 teaspoon(s)

Onion

1 large, thinly sliced

Curry paste

2 tablespoon(s), tikka masala

Garlic

2 clove(s), crushed

Tesco Nigella Seeds

1 teaspoon(s), level

Tomato

2 large, chopped

Coriander, fresh

6 tablespoon(s), chopped

0% fat natural Greek yogurt

100 g

Mango Chutney

1 tablespoon(s), heaped

Chapati, made without fat

2 individual, small, warmed and torn

Instructions

  1. Place 900ml water in a large saucepan and add the turmeric and lentils. Simmer for 5 minutes. Add the potatoes, cover and cook for another 15 minutes or until the lentils and potatoes are cooked. Stir every now and then so the lentils don’t stick to the pan.
  2. Meanwhile, heat the oil over a medium-high heat and fry the onion for 5 minutes. Reduce the heat and add the curry paste, garlic and onion seeds and cook for 2 minutes. Next add the tomatoes, cook for another minute and then add this mixture to the lentils and potatoes.
  3. Simmer for 5 minutes, season to taste and stir in the coriander. Spoon into warmed bowls and serve topped with the yogurt, mango chutney and some of the warm torn chapatis.

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