The best dhal in the world!

By Jen Booker

November 26, 2016

  • Prep: 25 mins
  • Cook: 40 mins


4 tbsp Green lentils

4 tbsp Puy lentils

4 tbsp Chana dhal (Yellow split peas)

4 tbsp Beluga lentils

4 tbsp Red lentils

3 tsp Salt

1 tsp turmeric

4 tbsp Olive oil

2 Onions

1/2 tsp Chilli powder

2 tsp Garam masala

4 tomatoes (Chopped)

2 tbsp Coriander leaves

Squeeze of lemon

2 tbsp Olive oil

2 Dried chilli

1 tsp Cumin seeds

8 Cloves

4 Garlic cloves (Chopped)


1Wash all the lentils and soak for 20 mins

2Put the lentils in a pan of 800ml cold water, 2 tsp salt and half the turmeric

3Bring to the boil skimming off the scum, then semi cover and simmer for 25 minutes

4Meanwhile, heat 4 tbsp oil in a frying pan and add the onion and cook until browned

5Add the remaining salt, turmeric, chilli powder and garam masala and cook for a minute, then add the tomato until soft

6Pour the onions over the lentils and bring to the boil - reduce until you're happy with the consistency

7Finish with fresh coriander and the lemon juice - keep hot

8Heat the 2 tbsp oil in a small pan

9Add the chilli, cumin seeds, cloves and garlic (in that order)

10Cook until the garlic starts to brown then pour over the lentil

11Put the lid on for 3 minutes

12Pick out the cloves then mix up

13Serve with chapatis


2 Reviews

Harry Booker

January 20, 2017

This IS the best dhal in the world!

Elisa Booker

January 9, 2017


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