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Simple dhal (lentils)

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, lunch, Main Course
Cuisine: Indian
Keyword: dairy free, easy, gluten free, nutrient dense, quick, vegan, vegetarian



  • 1 cup split red lentils soaked for around and hour (if you don't have the time or have forgotten, just wash the dhal under running a couple of times)
  • 1-2 cups water / broth just enough to cover the lentils
  • 3-4 cloves of crushed garlic
  • 1 Thumb-sized piece of fresh turmeric grated / 1 tsp of powdered turmeric
  • 1 Thumb-sized piece of ginger cut into matchsticks or grated
  • Pinch of black pepper powder
  • Pinch of cayenne pepper powder
  • Salt & pepper to taste
  • ½ tsp asafoetida

To season / temper

  • Coconut oil / ghee to season
  • 1 tsp black mustard seeds / cumin seeds
  • 6-7 curry leaves
  • 1 med onion sliced

To serve

  • Fresh Coriander


  • Add all the dhal ingredients to a thick bottomed pot on the stove on high heat
  • Once the lentils begin to boil, skim the bubbles / scum off the surface and turn the stove to a medium setting
  • Once the lentils are cooked, turn the stove off

To season / temper

  • While the lentils are boiling, heat a small pan with coconut oil / ghee over high heat
  • Add cumin / mustard seeds to the hot oil & turn the stove down to a medium setting (cumin burns very easily, so be mindful)
  • When the mustard seeds begin to pop, add the curry leaves & stir for around 10 secs or so
  • Add the onions to the mix
  • Once the onions are soft & translucent, turn the stove off & add the seasoning to the cooked lentils
  • Serve with fresh coriander on brown rice, with a side of vegetables