Creamy Dhal Curry

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4




1 cup red split lentils

2 cups water

Slice of ginger (about the size of your thumb), finely grated

2-3 cloves garlic, finely sliced

1-2 dried chilies, chopped

1 teaspoon turmeric

1 onion, sliced

1 teaspoon mustard seeds

1 teaspoon cumin seeds

3-4 jalapeno peppers, seeded and sliced

2-3 tomatoes, chopped

2 tablespoon organic grass-fed butter

Salt to taste




  • Rinse the lentils and add them to a pot together with the water, ginger, garlic, chilies and turmeric.

  • Bring to a boil, then reduce the heat and let it simmer for about 20 minutes (or until the lentils are soft).

  • Remove from heat and put into a blender and pulse until you get the desired consistency. Return to the pot.

  • In a frying pan heat the butter and add the mustard seeds and cumin seeds and stir until fragrant.

  • Add the onions and fry for another few minutes until the onions are golden.

  • Add the jalapeno peppers and tomatoes and cook for 2-3 more minutes.

  • Transfer the fried mixture into the pot with the lentils and cook for another 5 minutes.

  • Nice served with brown rice and roasted vegetables.



Nutrition (per serve):


Calories 202, Total Fat 6.2 g, Sat. Fat 4 g, Carbs 25 g, Sugar 2.8 g, Fiber 6 g, Protein 11 g