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Export 13 ingredients for grocery delivery
Step 1
Heat 2 teaspoons oil in a large saucepan over medium heat. Add the onion. Cook, stirring, for 5 minutes or until softened. Add the garlic, ginger, turmeric and chilli. Cook, stirring, for 1 minute or until aromatic.
Step 2
Add the lentils, tomato, potato and 1L (4 cups) water to the pan. Bring the mixture to the boil. Reduce heat to low and simmer gently for 30-35 minutes or until the lentils are very soft.
Step 3
Heat the remaining 2 teaspoons oil in a small frying pan over medium heat. Add the mustard seeds and curry sprigs. Cook, stirring, for 30 seconds or until the seeds start to pop. Remove from the heat.
Step 4
Top the dhal with the curry sprigs and spoon over the mustard seeds and any oil in the pan. Serve with pappadums and lime cheeks alongside.