Who doesn’t love Dal? This recipe is a really simple version we have created to max-out flavour while keeping it simple enough to make after a long day.


Red Lentil Dahl
  • 1 cup red lentils
  • 1 litre chicken or vegetable stock
  • 3 cloves minced
  • 2 bayleaves
  • 1 cinnamon stick
  • 1 garlic clove
  • 1 teaspoon green cardoon pod
  • 1 bunch coriander root
  • 1 onion diced
  • 1 chili minced
  • 2 cm cube ginger minced
  • 1 lemon rind
  • 1 teaspoon grama masala powder
  • 1 teaspoon cumin powder
  • 1 bunch coriander chopped
  • 1 flatbread
  1. Method:

    Over medium heat combine your split peas, sliced ginger, cloves, bay leave, garlic, cinnamon, cardamon and coriander root, pouring your stock as well. Let this come back to a simmer. It will take roughly 15 mins to cook but be careful to stir regularly to prevent sticking to the bottom.

    chop onion, garlic, ginger, chilli, lemon rind and cook over medium heat in a deep pan. As these cook add all your spices and stir together.

    Now with your lentils cooked pick out the toddy spices and larger ginger and the coriander root. Pour the lentils into the sauce pan with your other ingredients. Cook down until you reach your perfect consistency.

    Finally stir through roughly chopped coriander.

    Serve with naan, papadum or any flat bread you have on hand.

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