Spicy Vegetable Dhal

Spicy Vegetable Dhal


6 people made this

Dhal makes a great side dish for a curry. This is a smooth dhal. You can make it up to three days ahead, you can even freeze it!

kate Queensland, Australia

Serves: 6 

  • 1 cup red lentils
  • 1 teaspoon fresh ginger, diced
  • 1 clove garlic, crushed
  • 1 fresh red chilli, finely diced
  • 1 stalk celery, diced
  • 2 tablespoon fresh coriander, chopped
  • 1 tablespoon lemon juice
  • 5 cups ( 1 1/4 litres) water
  • 2 teaspoon tamarind paste
  • 3 green onions, diced
  • 1 carrot, diced
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 1 teaspoon cumin seeds

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. In a saucepan, combine lentils, ginger, garlic, chilli, celery, fresh coriander, lemon juice, water, tamarind, green onions and carrot. Bring to a boil, reduce heat and simmer partly covered 40 minutes or until lentils are soft.
  2. Blend the lentils and vegetables until smooth then return to the saucepan.
  3. In a small frypan, combine the garam masala, turmeric, ground coriander and cumin seeds. Cook over medium heat about 2 minutes until fragrant.
  4. Add the spices to the dhal and stir well. Heat through and serve.

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