Authentic Indian Dhal

April 16, 2010 § 3 Comments

The secret to this recipe is how you cook it. Low, and long is the key. Many thanks to my friend R who pestered her mother for the recipe for me.


  • 500g  lentils – I used drained and rinsed organic tinned lentils (2 large tins)
  • 1 brown onion, diced thinly
  • 3 garlic cloves, crushed and diced
  • 1 tin diced tomatoes, or 4 fresh tomatoes diced
  • 2 tbsp olive oil
  • 2 pinches turmeric
  • 2 pinches ground fennel seeds
  • 1 pinch chili powder
  • 1/2 cup water
  • Salt to taste

How to make it

  1. On a med/high heat, add the oil and saute the onion and garlic til the onion is translucent.
  2. Add the spices and cook for about 3 minutes, stirring to prevent it burning.
  3. Turn the heat down to low and pour in the tomatoes, water and lentils. Season with salt, stir to combine.
  4. Put the lid on the saucepan and let this simmer for up to 2 hours. I did it for 1.5 which was perfect for me.

Serve with pita bread to dip it in/slather it on.

This makes enough for 4 small serves, or 2 big ones.


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