Katts Spicy Indian Dhal

    45 minutes

    This is a combination of two 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.


    Victoria, Australia
    6 people made this

    Serves: 4 

    • 1 1/2 cups yellow lentils
    • 3 1/2 cups water
    • 1 teaspoon vegetable stock powder
    • 1 teaspoon salt
    • 1 tablespoon ground cumin
    • 2 tablespoons ground turmeric
    • 2 tablespoons olive oil
    • 4 medium brown onions, chopped
    • 3 - 4 cloves garlic, crushed
    • 1 (800g) tin chopped tomatoes
    • 2 tablespoons mustard seeds
    • 2 teaspoons paprika (sweet or hot)
    • 1 teaspoon salt or to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Soak lentils overnight then drain and put into a saucepan with vegetable stock powder, salt and cumin and 1 tablespoon turmeric. Cover with water.
    2. Bring lentils to boil, then simmer until soft, about 20 -30 minutes. DO NOT DRAIN.
    3. In a large saucepan, heat oil over medium heat. Add chopped onions and garlic. Cook, stirring, for 5 minutes or until soft.
    4. Add tomatoes, mustard seed, paprika, remaining turmeric and salt to taste.
    5. Stir gently to combine ingredients and bring to boil. Simmer for 5-10 minutes.
    6. Add to lentils, stir thoroughly so all ingredients are combined. Serve with rice.

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    Reviews in English (5)


    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