Spicy Vegetable Dhal

    1 hour

    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!


    Queensland, Australia
    6 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)