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Ala dhal (potato and lentil curry): recipe illustration
Everyday meals

Ala dhal (potato and lentil curry)

A mild, comforting curry where potatoes and red lentils simmer together in a coconut milk sauce scented with turmeric and curry leaves. It is often served with rice for everyday meals.

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Ingredients

Ingredients

Tempérage

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the red lentils and cook them for 15 minutes in 600 ml of water until they start to break down.
  2. Add the potatoes, onion, garlic, turmeric and chili to the pot.
  3. Cover and cook for another 15 minutes over medium heat until the potatoes are tender.
  4. Stir in the coconut milk, curry leaves and salt, then let it simmer for 5 minutes.
  5. In a small pan, heat the coconut oil and fry the mustard seeds until they crackle.
  6. Pour this tempering over the curry and serve with rice.

Variations and tips

Creamier version. Mash a few potatoes against the side of the pot to thicken the sauce.

With what you can find here. Yellow split peas or red lentils are good alternatives, and cook even faster.

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Original Ecomely recipe.