Problems I face when ordering Indian food from Uber Eats:

I always want a butter chicken but then I always want a Palak Paneer but then one does always need a dhal. Then there’s obviously the naan bread which is a need (I’m a coeliac in denial, don’t judge) and then basmati rice and last but not least pappadams. You ask why this is a problem? because not only is my cart now up to a million dollars but it’s also just for me. I’m neither willing to forgo my palak paneer nor dhal and feel stupid just ordering one curry because you can’t just get one curry when having Indian food.

…and in all the time procrastinating on the app my dhal could have been ready by now. Get the point??

One Pot 20 Minute Dhal Curry

Makes 4-6 serves

Ingredients

• 1 1/2 cups red lentils
• 1tsps curry powder
• 1tsps turmeric
• 1tsps cumin
• 1 onion, diced
• 1 garlic, crushed
• 1 red chilli – optional
• A sprig of curry leaf – about 10 leaves
• 1 pandan leaf, bruised – see note
• 1 cup coconut milk
• Pinch of salt
• 1 big tbs butter – trust me

Method

Grab a medium to large pot and rinse out the lentils until the water is somewhat clear. Drain the water then add all the ingredients – except the butter – to the pot along with 3 cups of water. Pop over a low heat and bring to the boil then reduce to the lowest heat you have and leave to simmer away for 10 minutes.

After 20 minutes, have a taste of the lentils. If they are mushy you’re good to go. If not, add a touch more water and cook for a further 5 or until it’s delicious mush. Stir through the butter until melted, check that it doesn’t need a touch more salt then prepare to go in for seconds thirds.

 

Kitchen notes...

This is a mandatory Asian Grocer shop kinda recipe. Reasons: the curry leaf and pandan are pretty vital to the final flavour. Pandan is likely to be in the freezer FYI. It also means that you’re likely to walk away with all the ingredients above for less than $10.