Creamy Lentil Dhal

    1 hour 10 minutes

    A beautiful creamy dhal, great as a dip or an accompaniment to to and Indian feast.


    Tasmania, Australia
    4 people made this

    Serves: 6 

    • 1 cup whole red lentils
    • 1/2 cup channa dal
    • 1/2 cup moong dal
    • any combination of lentils or dal my be used
    • 3 cm fresh ginger sliced
    • 2 bay leaves
    • 1 cinnamon stick
    • 2 Tbspn butter
    • 1 large onion chopped
    • 2 cloves crushed garlic
    • 2 tspns turmeric
    • 1 tspn cumin
    • 1/2 tspn garam masala
    • 1/2 tspn chilli flakes
    • 2 Tbspns lemon juice
    • 1/2 - 1 tspn salt
    • 1 Tbspn chopped fresh coriander leaves
    • 400g can crushed tomatoes
    • 400ml can coconut milk

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Place rinsed lentils and dal, ginger, bay leaves and cinnamon in a large pan with 6 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 15 to 20 minutes
    2. Drain lentils into a large colander, remove bay and cinnamon, and rinse well. Return to large pan.
    3. Heat the butter in a medium frypan over medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam masala, and chilli flakes and cook for a further minute until fragrant. Add the lemon juice and season to taste with salt.
    4. Add onion mixture to the lentils and stir through well. Add tomatoes and cocont milk, combine.
    5. Simmer mixture for around another 30 minutes, stirring often, until lentils are cooked and mixture has thickened to your liking. Serve sprinkled with coriander. Great with naan bread and pappadums.

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    Reviews in English (2)


    Really yum, great for winter  -  17 Mar 2018


     -  02 Feb 2011