Serves 4
A simple warming and filling dish - perfect for the winter months and super light on the purse
Write a review
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 200 g red split lentils
  2. Enough water to cover the lentils
  3. ¾ tsp salt
  4. 1 green chilli diced
  5. ½ tsp turmeric
  6. ½ tsp red chilli powder
  7. 2 garlic cloves
  8. 1 cm of ginger
For the tarka
  1. A knob of butter or a table spoon of ghee or a drizzle of olive oil
  2. ½ tsp cumin seeds
  3. 2 fresh tomatoes diced
For the garnish
  1. A few table spoons Fresh coriander
  1. For the daahl
  2. Start by washing the lentils and cover in a medium pan with water
  3. Add the salt, green chilli, turmeric, red chilli powder, garlic and ginger to it.
  4. Bring it to a slow boil.
  5. Keep an eye on it and when required top it up with half a cup of water until the lentils are a good creamy texture.
  6. Season with more salt or chilli to your liking.
  7. Take the daahl of the heat. Stir through1 spoon of the coriander.
  8. For the tarka
  9. While the dahl is cooking heat up your oil in a small flying pan and add the cumin to roast it slightly, being cafeful not to burn it.
  10. Now add the tomatoes, cover with a lid on slow heat until the oil separates from the tomatoes.
  11. Mix together and then add the tarka to the daahl.
  12. Garnish with chopped coriander.
  1. Daahl can be served with a variety of dishes as a filling, cheap and nutritious dish.
Crystal Palace Food Market