Lentil curry (dhal)

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Prep time:

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Serves: 4



  • 2 tbsp olive oil

  • 1 tsp salt

  • 1 bulb ginger grated (a good knob-sized piece)

  • 1/2 tsp cayenne pepper or to taste

  • 1/2 tsp mustard seeds

  • 1/4 tsp ground turmeric

  • 2 tbsp minced onions

  • 115g lentils

  • 4 curry leaves


  1. Rinse lentils thoroughly and place in a medium saucepan.
  2. Cover with water and bring to the boil. Skim off any foam that forms on top of the lentils.
  3. Reduce heat and simmer, stirring occasionally, until lentils are tender and soupy.
  4. Fry oil in frying pan on medium heat, add mustard seeds and curry leaves, cook for 1 minute then add rest of the ingredients. Cook for a further 3-5 minutes on low heat. After add to cooked lentils.

Handy Hint

Go to your local Indian grocery and try out different pulses. Use cumin seeds instead of mustard seeds. Serve with boiled rice

Additional Information

  • Egg Free

  • Dairy Free

  • Vegetarian

  • Low fat

  • Make Ahead

  • Can Freeze

  • pulses

  • indian

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