Katts Spicy Indian Dhal

Katts Spicy Indian Dhal


5 people made this

This is a combination of 2 dhal recipes that I found. Unlike most dhal recipes, this one does not have any chilli in it. It has become a firm favourite of a few Indian people that I know. Serve with rice and you have a really healthy, filling meal.

kattjovi Victoria, Australia

Serves: 4 

  • 1 1/2 cups yellow lentils
  • 3 1/2 cups water
  • 1 teaspoon salt
  • 1 teaspoon vegetable stock powder
  • 2 tablespoons olive oil
  • 2 tablespoons ground turmeric
  • 1 tablespoon ground cumin
  • 4 medium onions chopped
  • 3 - 4 cloves garlic minced
  • 2 tins chopped tomatoes
  • 2 tablespoons mustard seeds
  • 2 teaspoons paprika (sweet or hot)
  • 1 teaspoon salt or to taste

Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Soak lentils overnight then drain lentils and put into a saucepan with vegetable
  2. stock powder, salt and approximately 1 tablespoon cumin and 1 tablespoon tumeric. Cover with water.
  3. Bring lentils to boil, then simmer until soft. (Approx 20 -30 mins) DO NOT DRAIN
  4. In a large saucepan heat some olive oil. Add chopped onions and garlic. Cook until soft.
  5. Add tomatoes, mustard seed, cumin, coriander, rest of turmeric, paprika and salt to taste
  6. Stir gently to combine ingredients and bring to boil. Simmer for 5 - 10 minutes. - adjust seasonings to taste
  7. Add to lentils, stir thoroughly so all ingredients are combined.
  8. Serve with rice

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Reviews (4)


Used different ingredients. If you want to make it hot and spicy, substitute the paprika for chili powder - 29 Apr 2009


Spicy? It was very mild and rather disappointing, glad that others are enjoying it though! - 20 Feb 2011


I made this dal because I had all the ingredients on hand (except the garlic), and I needed to use up some lentils and peas. I used 1 cup of green lentils, and 1/2 cup of yellow split peas. I didn't presoak, but I cooked them for around 45 minutes. I also added a big mild yellow chile chopped, and 3 fresh seeded and chopped jalapenos because I had them on hand and they needed to be consumed. The coriander is left out in the ingredient list, so I added around 2 teaspoons of whole coriander seeds, and smashed them in a mortar and pestle. I only used one 400g can of tomatoes too. The amount of turmeric in the recipe may be a little too much for some, as it does bitter it slightly, however, I love turmeric and when eaten with bread or rice the bitterness is less noticeable. That said I would not reduce the turmeric by more than 1 teaspoon, as it is extremely good for you, and a necessary flavour/colour/aroma in this dish. 5 stars Katt. - 22 Feb 2010

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