Indian Curry


  • Ghee
  • 4 teaspoons Liquid Gold
  • Onion, 2 large
  • Garlic, 4 cloves
  • Turmeric (fresh), 2 inches
  • Chili, 1 small red
  • Red lentils (dry), 1 cup
  • Tomatoes (tinned), 400 ml (1 tin)
  • Cumin seeds, 1 tsp
  • Mustard seeds, 2 tsp


  1. First, prepare your ingredients: finely dice the garlic, tumeric and chili and roughly chop the onions.
  2. Heat the ghee in a pan, and once hot, add the mustard and cumin seeds. Once they start smelling good, throw the chopped ingredients into the pan and sauté.
  3. After the onions have begun to soften, add the dry lentils; fry these until they are very hot - you should be able to hear them spattering. At this point, add the tinned tomatoes.
  4. Once the lentils have soaked up most of the liquid from the tomatoes, begin adding water; at first, fill the pan so that the lentils are fully immersed.
  5. Add Liquid Gold and stir through.
  6. Bring to the boil and, once boiling, reduce to a simmer; taste the lentils every 5 - 10 minutes to test if they are soft and add more water if desired - you can play with the consistency of your dahl here by simply adding more or less water.
  7. Serve with or without rice.

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