‣ 1 Cup of Mung Beans (soaked for 1 hour)
‣ 1 Cup of Red Lentils
‣ 1 Tablespoon Coconut Oil or Ghee
‣ 1/4 Onion, thinly sliced
‣ 4-6 Cloves of Garlic, thinly sliced
‣ 1/2 inch Ginger Root, finely grated
‣ 1/2 Tomato, finely chopped
‣ 1 Teaspoon Chilli Powder
‣ 1 Teaspoon Turmeric
‣ 1 Teaspoon Ground Cumin
‣ 1 Teaspoon Ground Coriander
‣ 1 Teaspoon Pink Himalayan Salt
‣ 1 Handful of Chopped Coriander


In a large saucepan containing 3 litres of water add all the ingredients on a high heat until boiling. Turn down the heat , cover with a lid and cook for about 90 minutes until the lentils are soft and not separate from the other ingredients. Remove the lid, add the coriander and cook for a further 30 mins until most of the water has evaporated leaving a thicker consistency.

Serve with basmati rice or buttered naan bread

dahl recipe

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