Dhal aloo
5
Points®
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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