We earn a commission for products purchased through some links in this article.
Sweet and Sour Dhal
Slow cooking the lentils gives this dhal layers of delicious flavour and texture. Using chana dal lentils ensures they hold their shape during cooking.
Slow cooking the lentils gives layers of flavour and texture. Try to use chana dal lentils: they hold their shape well when cooking. To cook in a slow cooker, see GH TIP.
You'll need to give the lentils a thorough rinse and soak for 30 minutes before you start.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 50 mins
Cal/Serv:
453
Ingredients
500g
chana dal lentils
50g
butter
1
onion, finely chopped
1tsp.
dried chilli flakes
2Tbsp.
dried curry leaves
1Tbsp.
garam masala
3
garlic cloves, crushed
3
star anise
3Tbsp.
tamarind paste
3Tbsp.
dark muscovado sugar
4
large tomatoes, roughly chopped
Juice 2 limes, plus extra wedges,
to serve
For the Bombay puffed rice (optional)
25g
puffed rice
1tsp.
garam masala
2Tbsp.
tamarind paste
1Tbsp.
dark muscovado sugar
2
tomatoes, finely chopped
Juice 2 limes
Handful coriander, roughly chopped
1/2 red onion, finely chopped
Directions
Step 1
In a bowl, rinse the lentils in 3 changes of water. Pour over enough water to cover, then leave to soak for 30min.
Step 2
In a large casserole, heat the butter and fry the onion for 8-10min. Add the chilli flakes, mustard seeds, curry leaves, garam masala and garlic and heat for 1min until the spices release their aroma.
Step 3
Drain the lentils, put into the casserole, and add enough water to cover generously (about 1 litre/1¾ pint). Add the star anise. Bring up to a simmer, turn down and cover the pan, cook over a very low heat so it is barely simmering for 2hr, stirring occasionally. Remove the star anise.
Step 4
Stir in the tamarind paste, sugar, tomatoes and lime juice. Simmer for 15min, or until the tomatoes have broken down. Remove from heat and stand for 5min.
Step 5
If making the Bombay puffed rice, toast the rice in large dry frying pan. Remove from heat and stir in the remaining ingredients. Serve sprinkled on the dhal.
For a vegan alternative, swap the butter for 2tbsp sunflower or vegetable oil.
IN A SLOW COOKER Soak and drain lentils as in step 1. Complete step 2 in a frying pan; transfer buttery onion mixture to the slow cooker. Add the remaining dhal ingredients, but add only 600ml (1 pint) water. Cook on low for 8-10hr or high for 6hr.
GET AHEAD Make dhal (without garnish) up to 2 days ahead, cool and store in the fridge. Reheat slowly on the hob over a low heat until piping hot, stirring often and adding a splash of water, if needed. Garnish with puffed rice, if you like, to serve.
Per Serving:
Calories: 453
Fibre: 9 g
Total carbs: 68 g
Sugars: 19 g
Total fat: 9 g
Saturated fat: 5 g
Protein: 20 g
Best slow cookers - Tried and tested
Crock-Pot Lift & Serve Digital Slow Cooker with Hinged Lid and Programmable Countdown Timer, 4.7 Litre
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
