Red Lentil Dahl

    50 minutes

    This is an easy dahl recipe that can be made as a whole meal or as a curry accompaniment. Best served with rice or an Indian bread.

    6 people made this

    Serves: 6 

    • 200g red lentils or yellow split peas
    • 3 tablespoons vegetable oil
    • 1 small onion, finely diced
    • 1 small dried red chilli
    • 1/2 teaspoon turmeric
    • 3 cups (750ml) water
    • 1 (400ml) tin coconut milk
    • 1 pinch salt, to taste
    • 2 shallots, diced
    • 3 bay leaves
    • 1 teaspoon black mustard seeds

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Wash lentils several times in a bowl with cold water. Pour into a sieve and drain.
    2. Heat 1/2 of the oil in a medium saucepan. Sauté the onion until translucent. Cut the chilli in half and remove the seeds, unless you want the dahl spicy. Add to the onion.
    3. Put lentils, turmeric and water into the saucepan then stir. Bring to the boil then reduce the temperature and simmer for 30 minutes over a low heat until the lentils are soft; stirring occasionally.
    4. In the meantime, heat the remaining oil in a small saucepan. Add the mustard seeds and heat until they begin to pop. Reduce the heat then add shallots and bay leaves. Stir fry for 3-4 minutes.
    5. Skim most of the cream off the coconut milk and add just the watery milk to the lentils. Continue cooking for 5 minutes.
    6. Stir in the shallot mixture and remove the chillies. Season with salt and serve while still hot.

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    Altered ingredient amounts. This is a nice simple recipe , used powdered coconut milk and would reduce by half next time as too soupy for my liking. Thanks  -  15 Nov 2010  (Review from Allrecipes UK & Ireland)