Lentil Dhal
Lentil Dhal
Main Courses


  • 1 tbsp veg oil
  • 200g red lentils
  • 3cm fresh ginger
  • 2 bay leaves
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp chilli flakes
  • 2 tbsp lemon juice
  • 1 cinnamon stick
  • 1 large onion
  • 2 cloves garlic
  • 1/2 tsp garam marsala
  • 1 tsp salt
  • 1 tbsp chopped coriander leaves
  • Naan bread or poppadum’s to serve


  1. Place lentils, ginger, bay leaves and cinnamon in a saucepan, and add 3 cups of cold water. Bring to the boil then reduce the heat. Simmer for 10-12 minutes, stirring regularly.
  2. Remove the added cinnamon stick and bay leaves. Set aside for now.
  3. Add the oil to a frying pan on medium heat. Add the onion and stir for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further two minutes. Season with salt and stir in the lemon juice.
  4. Add the onions and spices to the lentil pan and mix thoroughly.
  5. Cook for a further 5 minutes, stirring frequently.
  6. Serve with coriander, naan bread and poppadum’s.
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