Delia's Dhal Curry

Celebrity cook Delia Smith supported the Trade Justice campaign [CAFOD]

Dhal Curry – made from lentils – is a common dish throughout South Asia as it is very cheap to make.

(serves 2)

8 oz (225g) red lentils (preferably red split lentils)
1 tsp each of ground ginger, ground cumin, turmeric and salt
2 tablespoons of butter
2 potatoes (peeled and diced)
1 large onion (sliced)
1 small green pepper (de-seeded and chopped)
1 level tsp of Madras curry powder
1 clove of garlic (crushed)
4 tomatoes (peeled and chopped)
1 extra tsp of ground ginger

Add the ginger, cumin, turmeric and salt to a saucepan containing 1.5 pints (850ml) of water and bring to the boil.

Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes.

Add the diced potato and cook until the lentils turn mushy (stir now and then to stop mixture from sticking.)

While that’s cooking, heat some butter in another pan and fry the onion with the pepper until the onion has browned.

Lower the heat and stir in the Madras curry powder, garlic, extra ground ginger and chopped tomatoes.

Cook for one minute before adding to lentil mixture.

Cook gently for another 5-10 minutes, stirring from time to time.

Season to taste. Serve with rice and yoghurt.

© Delia Smith 1976 - recipe reproduced by permission from Delia Smith’s Frugal Food (published Coronet)

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