Lentil Dhal

Lentil Dhal

This recipe of from taste.com.au

It is super filling, delicious and easy to make.

Serves 4


  • 1 cup (210g) red lentils, rinsed well

  • 3cm fresh ginger, sliced

  • 2 Bay Leaves

  • 1 cinnamon stick

  • 2 tablespoons (40g) of butter or vegan butter

  • 1 large onion, finely chopped

  • 2 cloves garlic, crushed

  • 2 teaspoons turmeric

  • 1 teaspoon cumin

  • 1/2 teaspoon garam marsala

  • 1/2 teaspoon chilli flakes

  • 2 tablespoons lemon juice

  • 1/2-1 teaspoon salt 1 tablespoon chopped coriander leaves

  • Naan bread or pappadum, to serve


  1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

  2. Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.