Hi, Ray here again.
One of my favourite curries is a dal and there are some great dal recipes on the Curry Focus website. I’ve heard the arguments that dal is not curry. What? I see onion, garlic and spices in the recipe. So it’s a curry. Live with it.
Anyhow, what I find so great about dal is that it is usually very easy to make and it is pretty healthy. I saw that I haven’t tried the Tomato and Bell Pepper (Capsicum) Dal recipe before so picked the recipe for this week’s test.
And did I mention that dal’s are usually pretty economical to make? And to top it off, all I had to buy on my weekly shopping trip was a capsicum and the fresh coriander (cilantro).
There is no need to soak the lentils and the cooking time for the dal is about 30 minutes. Perfect.
And the preparation was very simple as well with just the onion, garlic and capsicum to prepare – ok, ok you need to rinse the lentils.
With 30 minutes to go until the planned eating time, I started the cooking and nothing went wrong at all. On reflection, there was not much that could go wrong.
The tasting crew arrived about 10 minutes before the meal was ready. Maybe I should make them wear some kind of “crew” t-shirts? Maybe not.
Less than 15 minutes later I was serving up the Tomato and Bell Pepper (Capsicum) Dal on basmati rice and everyone started eagerly started to eat.
And the dal was great. It proved to be a very popular dal. It looked really great, with the liquid reducing very well. The dal obviously had a strong tomato taste. About the only negative feedback was that the lemon juice overpowered the dal a bit. Maybe one tablespoon of lemon juice would have been better than two. The dal was very filling and received a taste score of 8 out of 10 with a heat/spice level of “Medium”.
One thing that I should share is that the curry paste which I use is Madras curry paste. You can use your favourite curry paste so you know the kind of heat level that you will get.
This is definitely a dal that I’ll be making again, probably for work lunches.