Main Dish

Dhal Curry with Wakame (Indian Lentil Curry with Seaweed)

Original name: Dhal Curry with Wakame

Prep

10 minutes

Cook

30 minutes

Servings

IndianEasyLunchDinnerVegetarianVeganDairy FreeGluten Free

About this dish

A comforting fusion of Indian dhal and Japanese wakame, this creamy lentil curry is simmered with aromatic spices and finished with a hint of seaweed umami. It's a quick, nutritious one-pot meal that pairs beautifully with rice or flatbreads.

Ingredients

UK and US measurements are both included for every recipe.

red lentils

grain

1 cup (200 g)

Imperial: 1 cup

dried wakame

vegetable

10 g

Imperial: ¼ cup

coconut milk

dairy

1 cup (240 ml)

Imperial: 1 cup

yellow onion

vegetable

1 medium

ripe tomato

fruit

1 large

fresh ginger

spice

1 tbsp grated (about 15 g)

Imperial: 1 tbsp

garlic cloves

spice

4 cloves, minced

Imperial: 4 cloves

vegetable oil

fat

2 tbsp (30 ml)

Imperial: 2 tbsp

cumin seeds

spice

1 tsp

ground turmeric

spice

1 tsp

ground coriander

spice

1 tsp

chili powder (adjust to taste)

spice

½ tsp

salt, to taste

seasoning

to taste

water

liquid

3 cups (720 ml)

Imperial: 3 cups

fresh cilantro, chopped

herb

¼ cup (15 g)

Imperial: ¼ cup

Method

Rinse lentils

2 minutes

Rinse the red lentils under cold water until the water runs clear. Drain and set aside.

Rehydrate wakame

5 minutes

Soak the dried wakame in a small bowl of cold water for 5 minutes. Drain and chop roughly.

Sauté aromatics

5 minutes

Heat the vegetable oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the onion and sauté until soft, about 5 minutes.

Add ginger, garlic, and spices

1 minute

Stir in the ginger, garlic, turmeric, coriander, and chili powder. Cook for 1 minute until fragrant.

Add tomato

3 minutes

Add the diced tomato and cook until it softens and releases its juices, about 3 minutes.

Cook the lentils

15 minutes

Add the drained lentils, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Finish with coconut milk and wakame

5 minutes

Stir in the coconut milk and chopped wakame. Simmer uncovered for 5 minutes, until the curry thickens slightly.

Garnish and serve

1 minute

Taste and adjust salt. Garnish with fresh cilantro before serving.

Equipment

large saucepan
chef's knife
cutting board
measuring spoons

Nutrition facts

420 kcal

Calories

14 g

Protein

40 g

Carbohydrates

12 g

Fat

8 g

Fiber

650 mg

Sodium

Tips

To bloom the spices, make sure the oil is hot before adding them so they release their oils quickly.
If you prefer a thinner dhal, add a splash of water or more coconut milk when reheating.
Wakame rehydrates quickly, so don't over-soak it—5 minutes is enough to maintain a slight texture.
Use full-fat coconut milk for a creamier dhal, light coconut milk will give a lighter texture but still good flavor.

Serving suggestions

Serve this dhal curry over steamed basmati rice or with warm naan. A squeeze of lime and extra cilantro on top are wonderful additions.

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Recipe by

Ravi Malhotra

Specialises in Indian cuisine

Ravi Patel makes butter chicken so creamy it's basically a dessert. No regrets.

Describe yourself in three words: Rich, smooth, 'more butter' energy.