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  • 150g red lentils, washed
  • 100g chana Dahl, washed
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 3 green cardamoms, bruised
  • 1 inch of cinnamon stick
  • 10 curry leaves
  • 1 tbsp brown mustard seeds
  • 2 small dried red birds-eye chillies
  • 1 tbsp ginger and garlic paste
  • 1 tbsp tomato purée
  • 1 large onion cut in half and thinly sliced
  • 1 tbsp finely chopped coriander
  • 1 litre of Marigold vegetable stock


  1. Fry the onions in a little oil until very soft but not browned.
  2. Add the ginger and garlic paste and fry with the onions for a minute
  3. Add the spices and stir fry for a minute
  4. Add the stock and mix with the onions and spices
  5. Add the lentils and chana Dahl, and bring to the boil.
  6. Simmer for 25-30 minutes, stirring occasionally to stop the Dahl sticking to the bottom.
  7. Keep cooking slowly until the chana Dahl is tender and the mixture has reached the thickness of Dahl required ? some folk like it thick and some more like soup.
  8. Serve Dahl in a bowl.


  1. Fry some mustard seeds, cumin seeds, chopped garlic and some small red dried chillies in a tablespoon of oil to make a tarka. When the mustard seeds begin to pop pour the mixture over the Dahl in the serving bowl

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