•  230g red lentils
  • 1 tsp. salt
  • 1 large onion, thinly sliced
  • 1-2 Tbsp. ghee or butter
  • 2cm piece ginger, finely chopped
  • 1 chilli
  • 1 Tbsp. ground cumin
  • 1 tsp. curry paste
  • 2 tsp. garam marsala
  • 1 Tbsp. coriander leaves, shredded

Serves 4-6


  1.  Cover the lentils with a moderate amount of cold water. Bring to the boil, skim off any scum, add the salt and simmer gently for 25-30 minutes.
  2.  Meanwhile, fry the onion in the ghee and when browning, add the ginger, seeded and chopped chilli, cumin and curry paste.
  3. When the dahl is cooked to a creamy consistency, wet but not too soupy, pour it onto the onion mixture. It should sizzle and bubble. Check seasoning, sprinkle garam marsala and coriander over the top and serve.


Share Button