Mild Turkey Dahl curry

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Mild Turkey Dahl Curry

  • Servings: 4
  • Time: 2 h
  • Difficulty: medium. For those who love curry and know what cardamom and turmeric are. 😛


  • 500g skinless boneless turkey, chop in small pieces
  • 300g mung dahl yellow
  • 3 cloves of garlic
  • 2 ripe tomatoes, finely chopped
  • 1 red onion, finely chopped
  • 1 bunch of fresh coriander
  • 2 tsp fresh ginger, grated
  • 1 red chilli, finely chopped
  • 750ml boiling water
  • 1 tsp coriander seeds, mashed (using pestle and mortar)
  • 2 tsp garam masala
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp curry powder
  • Spanish olive oil
  • 1 cup basmati rice
  • 1 tsp salt
  • 1 o 2 pieces of star anise
  • half a cinnamon stick
  • 5 cardamom pods
  • a pinch of saffron
  • 2 cloves


  1. The previous night, wash the dahl and leave them in a bowl with water until the following day. It’s not essential, but it will reduce the preparation time to half.
  2. Add 4-5 tbsp of olive oil in a big deep saucepan and stir fry the onion, chilli, tomatoes, garlic and ginger. Add salt and all the spices, except garam masala and fresh coriander.
  3. Add the turkey pieces and fry until slightly golden.
  4. Add the drained lentils (dahl) and mix well with the rest of the ingredients. Pour the boiling water, put the lid on and let it boil for 15 min.
  5. In another casserole, put the star anise, cinnamon stick, cardamom pods, saffron, cloves and heat for one-two minutes. Add the basmati rice, cover with boiling water and add a pinch of salt. Let it boil for around 9 min.
  6. Add the garam masala to the curry and let it cook for another 5 minutes.
  7. Serve with fresh coriander on top, and basmati rice on the side.

One Response to "Mild Turkey Dahl curry"

  1. Mabel
    Mabel 8 years ago .Reply

    Gracias por tan bella receta. Tal vez omitieron los detalles de la cantidad, calidad y cocción del arroz.
    Gracias nuevamente.

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