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Lentil Dahl

Lentil Dahl


For the dhal:                         

  • 50g red lentils                        
  • 200g green lentils       
  • 900ml water

    For the dhal topping:   

    • 10ml ghee/vegetable oil
    • 2.5ml each (½ tsp) mixed onion and mustard seeds
    • 2 tomatoes, sliced
    • 1 fresh green chilli, sliced
    • 30ml fresh coriander, chopped
    • 1 onion, sliced
    • Few curry leaves if available


      1. Place both lentils in a colander and wash under running water, then drain.
      2. Put the lentils in a saucepan with 600ml of the water and cook over medium heat for 5-7 minutes.
      3. Add the ginger, garlic, turmeric, salt and green chilli and cook for 5-10 minutes or until soft.
      4. Using a potato masher, mash the lentils while still in the pan, then stir in the remaining 300ml of water. The mixture will resemble a thick soup.
      5. Bring again to the boil, and then remove the pan from the heat.


        1. Prepare the topping by heating the ghee/oil in a saucepan, add the onion and topping spice mix and fry for 2-3 minutes.
        2. Add the tomatoes, green chilli and half of the fresh coriander, stirring gently for 1-2 minutes.
        3. Remove from the heat and pour the topping over the dhal. Serve garnished with the remaining coriander.

          Sometimes I use just green lentils; use whichever lentils you can find. Red lentils take less time to cook but add body to this dhal.

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