Easter lunch: Lamb kofta curry and Dal

This was the first time that I did not spend Easter at home (Malta). This year I stayed in London and hosted Easter lunch at my place for a few of my friends. Since I am not a big fan of a roast lunch, I decided to make something a bit different. I love ethnic food and bold flavours therefore,  I decided to make an Indian inspired lunch. The main meal consisted of lamb kofta curry (recipe courtesy of my boyfriend’s mum), chana daal (that my boyfriend made), lemon rice and a salad. All low FODMAP of course! You can find my recipe for lemon rice by clicking here and check out the other recipes below! You can also make some wheat free roti following this recipe.

Lamb kofta curry (serves 4-5)




  • 500g lamb mince
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • 5 peppercorns
  • 4 cloves
  • bunch of spring onions, green tops only
  • a handful chopped fresh coriander
  • 1-2 eggs
  • handful breadcrumbs (gluten free if needed)


  • 1 tsp cumin seeds
  • 5 peppercorns
  • 4 cloves
  • 1 tsp ginger paste
  • 1 1/2 cans chopped tomatoes
  • 1/2 cup water
  • 2 bayleaves
  • 4 tbsp garlic infused oil
  • 1 tsp turmeric
  • 2 tsp coriander powder
  • 1/2 tsp red chili powder


  1. For the koftas: Grind the cumin seeds, peppercorns and cloves.
  2. Mix the spices, ginger, coriander, spring onion and mince.
  3. Add the eggs and breadcrumbs and mix well.
  4. Form golf ball sized balls. Set aside in the fridge.
  5. For the curry: Grind the cumin seeds, peppercorns and cloves.
  6. Heat the oil in a pan.
  7. Once hot, add the bayleaves and fry for a couple of minutes.
  8. Add the tomatoes and the spices and cook until the tomatoes and oil start to separate.
  9. Add the 1/2 cup water and when it starts boiling add the koftas.
  10. Reduce the heat and let it simmer for 20-30 minutes or until the koftas are cooked through.
  11. Sprinkle with some chopped coriander and serve.

Daal (serves 4-5)


Good news for the vegetarians and vegans! The Monash University tested lentils and found that chana and urad/urid dal are low FODMAP at a 46g serving. Limit to 1 serving. At the Gastrodiet conference back in November they revealed that boiling these lentils for 5 minutes reduces the overall FODMAP content by about 90%, as the FODMAPs are water soluble therefore they leech into the water. So the trick to cooking this dish is to (1) wash the lentils, then (2)soak in water for 30 minutes and throw away that water, (3) boil the lentils for 5 minutes, discard the water and (4) continue cooking in a  new pot of boiling water until soft.


  • 1 cup chana (yellow dried split peas) or urad (white lentils) dal dry
  • 1/2 tsp turmeric
  • 2 1/2 tbsps garlic infused oil
  • 1 chilli, chopped finely
  • thumb-sized piece of fresh ginger, chop finely
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 1/4 tsp coriander powder
  • 1/2 tsp kashmiri chili powder
  • 3/4 tsp garam masala
  • pinch asafoetida
  • 1 small can of plum tomatoes or 1/2 a large can
  • handful fresh coriander
  • 1 tsp dried fenugreek leaves (methi)
  • salt to taste


  1. Wash the dal and soak in water for 30 minutes. Discard the water.
  2. Place the dal in a pot, cover with water and bring to  the boil. Continue boiling for 5 minutes.
  3. Discard the water and rinse the dal.
  4. Return the dal to a new pot of boiling water with 1/2 tsp turmeric and continue cooking for 35-55 minutes or until soft.
  5. In a separate pan heat the oil.
  6. Add the ginger and chili and fry for a couple of minutes, then add the plum tomatoes.
  7. Add the remaining spices.
  8. Continue cooking until the oil starts separating from the sauce.
  9.  Add the dal, salt and fenugreek leaves.
  10. Cook for 5-10 minutes.
  11. Add hot water if it is too thick or to adjust the consistency to your liking. I prefer it slightly on the thicker side while my boyfriend likes it better more liquid.
  12. Serve sprinkled with chopped fresh coriander.
  13. I also like to squeeze some lemon juice on top but that’s optional.



  • 3 handfuls mixed salad leaves
  • 1/4 cucumber slices
  • 1 tomato sliced
  • 1/4 capsicum pepper sliced
  • handful parsley chopped
  • garlic infused oil


  1. Mix the salad leaves, cucumber, tomatoes and capsicum together.
  2. Drizzle with garlic infused olive oil.
  3. Top with parsley.

Buying tips:

  1. Chana and urad dal can be found in the ethnic section in big supermarkets and Indian grocers.
  2. Dried fenugreek leaves are also called methi. You can get this from Indian grocers.
  3. Asafoetida is also called hing. Can be found in the spice section in most supermarkets and in Indian grocers. Some contain wheat flour. This is allowed on the low FODMAP diet but if you have coeliac disease look for one made with rice flour.

2 thoughts on “Easter lunch: Lamb kofta curry and Dal

Leave a Reply