Dhal With Chutney Yogurt - cooking recipe

Ingredients

1 tbsp peanut oil
1 None onion, thinly sliced
1 piece (3/4 inch) ginger, grated
2 tsp brown sugar
1/3 cup korma curry paste
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sweet paprika
1 can (14 oz) diced tomatoes
8 oz cherry tomatoes
1 cup coconut milk
1 can (15 oz) brown lentils, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
3/4 cup Greek-style yogurt
1 tbsp mango chutney
2 tbsp coarsely chopped fresh cilantro

Preparation

Heat oil in a large saucepan on medium heat. Cook onion, ginger and sugar, stirring, for 3 mins or until soft. Add curry paste and spices; cook, stirring, 1 min or until fragrant.
Add tomatoes, cherry tomatoes, 1 cup water, coconut milk, lentils and chickpeas to pan; bring to a boil. Boil, uncovered, 10 mins or until thickened slightly. Remove from heat; let stand 10 mins.
Meanwhile, for the chutney yogurt, mix yogurt and chutney in a small bowl.
Sprinkle dahl with cilantro. Serve with chutney yogurt.