Dal (Lentil Curry) with Winged Kelp

dal lentil curry with seaweed
Did you know that there’s no such thing as curry in India? The term ‘curry’ is thought to have been a mistaken hearing of the Tamil word kari – which means sauce – by British colonisers in the 1800s. The word was taken on as a catch-all term for Indian fare, leading to the many subtleties and nuances of the cuisine being overlooked. In Indian cuisine, dal refers to lentils that don’t have to be soaked before cooking. The term is also used to refer to soups made using these pulses. In the West we use the term to refer to lentil curry, which is a delicious, warming bowl of spiced pulses, cooked until they are soft but retain a bite. The addition of winged kelp to this recipe adds flavour and texture, and cooking the lentils with a piece of oarweed increases their digestibility. A perfect, plant-based weeknight meal.
This recipe serves 4
Cooking time: 50minutes


1 tbsp oil
1 onion
2 cloves garlic
2 tablespoons grated ginger
2 cups grated carrot
10g Winged Kelp
2 tsp curry powder
1 tsp cumin
½ tsp turmeric
1 ½ cups dried red lentils
1 can coconut milk
500ml vegetable stock
1 medium size piece of oarweed


Heat a large pot and add the oil. Dice the onion and add to the pot once the oil is heated. Stir occasionally until the onions are golden. Dice garlic and add to the pot. Lower heat to medium.
Peel and dice carrots very fine. Peel and grate the ginger. Add both the carrots and ginger to the pot and stir together. Allow the mixture to cook for 3-5 minutes.
Take the dried winged kelp and place in a bowl of water for 5 minutes to rehydrate. Drain the butare from the water and cut with a sharp knife so the are no pieces larger than 1 cm. Add the Winged kelp to the pot and stir through.
Add curry, cumin and turmeric to the pot and mix through. Cook for 5 more minutes or until aromatic.
Add the lentils, oarweed, coconut milk and stock and bring heat down to low-medium. Place a lid on the pot and stir periodically every 5-10 minutes.
After 30 minutes or so the lentils should have softened and soaked up a lot of liquid. Once the lentils feel soft to chew, season the dal with salt and pepper.
Serve this dish with your choice of rice, salad or bread. You can also try our naan bread recipe to accompany this dish.

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Recipe product

Whole leaf dried oarweed. Rich and savoury, oarweed has thick blades with a hearty mineral flavour. Full of umami with notes of mushroom. Just like Japanese kombu, makes an excellent base for soups and broths. Simmer for just 30 minutes to make dashi - the base for a multitude of Asian soups and stews. Pickled oarweed is also a great side dish for salads and sandwiches - check out our recipe page for more details! Try something new with organic oarweed from Lofoten.
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