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Indian Dhal

Indian Dhal


This spicy dhal recipe comes from Family Circle's Fast Vegetarian Cookbook, which I received from a dear friend. It is quick and easy to make, yet really yummy! It is also very versatile as it can be eaten cold or transformed into a soup. I hope you enjoy!

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 4-6

  • 1 1⁄4 cups red lentils (310 g)

  • 1tablespoon oil (original calls for ghee)

  • 1 onion , finely chopped

  • 2 garlic cloves, crushed

  • 1teaspoon garam masala

  • 1teaspoon ground turmeric

  • 1⁄4 teaspoon ginger powder (or use 1/2 tbs grated fresh ginger)

  • 2tablespoons fresh parsley (optional) or 2 tablespoons mint (optional) or 2 tablespoons coriander, chopped (optional)

  • 2cups water (500ml)


  • 01

    Rinse the lentils well under cold water. Drain in a colander.

  • 02

    Heat oil or ghee in a large pan. Add onion and cook over medium heat for about 3 minutes or until lightly coloured and soft.

  • 03

    Add garlic, ginger and spices and sautee until fragrant.

  • 04

    Now add the lentils and the water. Bring to a boil and cook for 15 minutes or until nealy all the liquid has been absorbed and the lentils are soft.The dhal should be thick.

  • 05

    Sitr in the chopped herb of your choice.

  • 06

    Serve warm with naan bread.



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