a great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any indian curry. made by memory after having watched the cook make this many times when i was a child. serves 4-6

Time: 95 minutes


  • wash lentils and pick out all the brown bits
  • wash
  • place in a medium saucepan and cover with water 3-4 inches above lentils
  • simmer for 45 minutes , skimming the foam off the top of the water occasionally
  • top up with extra water , if necessary
  • strain lentils , retaining the liquid
  • blend lentils with some of the liquid in blender until smooth
  • add more water if necessary--blend should be like a thick paste
  • put to one side
  • place oil in medium saucepan
  • add the mustard seeds and cook stirring until the seeds start to pop
  • immediately add the onions and garlic
  • cook , stirring until onions are soft
  • add all the spices
  • stir and cook for another minute or two
  • add the pureed lentils and stir well until fully mixed
  • this freezes extremely well
  • serve with curry and rice as an accompaniment

dhal image

Number Of Ingredients: 10


  1. yellow lentils
  2. onions
  3. garlic cloves
  4. black mustard seeds
  5. chili powder
  6. turmeric
  7. coriander
  8. cumin
  9. salt and pepper
  10. water


A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

Recipe From allrecipes.com

Provided by Rachel

Yield 6


  • Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
  • In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
  • Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.


Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!

Recipe From allrecipes.com

Provided by Tabitha C

Time 45m

Yield 4


  • Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
  • Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
  • Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.


A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6

Recipe From food.com

Provided by JoyfulCook

Time 1h35m

Yield 4-6 serving(s)


Dhal image

Number Of Ingredients: 10


  • 8 ounces yellow lentils (channa dhal)
  • 2 medium onions, diced small
  • 2 garlic cloves
  • 2 teaspoons black mustard seeds
  • 1/2 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • salt and pepper
  • water


My family recipes from India and Sri Lanka are all quite good, but this is one of the easiest and best!

Recipe From food.com

Provided by Jaya-Jaya

Time 1h

Yield 6-10 serving(s)


  • NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish.
  • Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container.
  • Rinse several times by swishing water in this container, like washing rice.
  • Place in dutch oven or extra large saucepan and cover with water about two inches over the top.
  • Bring to the boil and simmer for about 10 minutes.
  • Drain pot, and save the water for your plants.Cover with fresh water and bring to boil.
  • Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water.
  • Then stir in tomato and spinach,
  • Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit.
  • As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD.
  • Add salt to taste.
  • Serve over steamed Basmati rice.

Easy Dahl Recipe image

Number Of Ingredients: 11


  • 1 kg moong dahl (this can be split peas, mung beans, lentils, whatever dried pulse you have)
  • 6 cups steamed basmati rice
  • 1/2 bunch fresh spinach (AS much fresh or frozen spinach as you wish to add)
  • 1 (400 g) can chopped tomatoes (or equivalent fresh...more or less)
  • 1/2-1 tablespoon cumin seed (more or less)
  • 1/2-1 tablespoon chili flakes (more or less, *optional*)
  • 1/2 teaspoon garlic powder (or one clove fresh garlic or half TSP asafoetida, more or less)
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon coriander powder
  • 2 tablespoons ghee (OR Olive, peanut, or macadamia oil)
  • salt (to taste)

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