Curried Tomato Dal

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Servings: 6
  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil, divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 tbsp curry powder
  • 1 tbsp garam masala, divided
  • 1/2 tsp each sea salt and pepper
  • 3 cups water
  • 5 1/2 oz tomato paste
  • 2 tsp Filippo Berio Classic Balsamic Glaze
  • 1 tsp brown sugar
  • 1 cup dried red lentils, rinsed
  • 1/2 cup plain 2% Greek yogurt
  • 2 tbsp finely chopped fresh cilantro
      • Heat 2 tbsp oil in a saucepan set over medium heat; cook onion, garlic and ginger for 5 to 8 minutes or until softened. Stir in curry powder, 2 tsp garam masala, salt and pepper; cook for about 1 minute or until fragrant.
      • Stir in water, tomato paste, balsamic glaze and brown sugar; bring to boil. Stir in lentils; return to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until lentils are tender and sauce is thickened.
      • Remove from heat; stir in yogurt. Return to stovetop; heat over low heat for 1 to 2 minutes or until warmed through. Stir in cilantro and remaining garam masala. Stir in remaining olive oil.

      Tip: Serve with warm naan bread or spoon over basmati rice.




    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Indian

    Product: Classic Balsamic Glaze

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