The world’s best Dhal

AuthorJen Booker
RatingDifficultyIntermediate

This dhal is A-ma-zing! It is just so tasty and pretty addictive. I can never stop eating it! You can sub the lentils if you have others. Just needs a nice mix.

Yields4 Servings
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 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
 0.50 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)

1

Wash all the lentils and soak for 20 mins

2

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

3

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

4

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

5

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

6

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

7

Finish with fresh coriander and the lemon juice - keep hot

8

Heat the 2 tbsp oil in a small pan

9

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

10

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

11

Put the lid on for 3 minutes

12

Pick out the cloves then mix up

13

Serve with chapatis

CategoryCuisine

Ingredients

 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
 0.50 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)

Directions

1

Wash all the lentils and soak for 20 mins

2

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

3

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

4

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

5

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

6

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

7

Finish with fresh coriander and the lemon juice - keep hot

8

Heat the 2 tbsp oil in a small pan

9

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

10

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

11

Put the lid on for 3 minutes

12

Pick out the cloves then mix up

13

Serve with chapatis

The world’s best Dhal

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

one × one =