AuthorTim BougetCategory

Perfect for a winters day. As seen at cafe ODE.

Yields6 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins
 100 ml Rapeseed Oil
 2 Dried chilli flakes
 3 Cloves
 6 Cloves of garlic, finely chopped
 400 g Red onion, finely chopped
 500 g Tomatoes chopped and seeded
 1 kg Soaked Speckled Lentils (soak the night before)
 1 tbsp Chilli powder
 2 tsp Tumeric
 Salt to taste
 100 ml Ghee or clarified butter
 Coriander Seeds
1

Heat the oil and add chili, clove, cumin and garlic.

2

Add onions and fry until brown.

3

Stir in the tomato pulp. Bring to the boil, cook until the liquid has dried, add turmeric and chilli powder and then lentils.

4

Bring back to the boil, season well.

5

The dhal should be thick add a little water if required. The lentils cook down to pulp and some remain whole. Stir in the ghee and serve with chopped fresh coriander and fenugreek leaves


Can add 300ml coconut milk and 1 tbsp fennel seeds, 4 bayleafs to vary recipe. Make one day in advance. 

Ingredients

 100 ml Rapeseed Oil
 2 Dried chilli flakes
 3 Cloves
 6 Cloves of garlic, finely chopped
 400 g Red onion, finely chopped
 500 g Tomatoes chopped and seeded
 1 kg Soaked Speckled Lentils (soak the night before)
 1 tbsp Chilli powder
 2 tsp Tumeric
 Salt to taste
 100 ml Ghee or clarified butter
 Coriander Seeds

Directions

1

Heat the oil and add chili, clove, cumin and garlic.

2

Add onions and fry until brown.

3

Stir in the tomato pulp. Bring to the boil, cook until the liquid has dried, add turmeric and chilli powder and then lentils.

4

Bring back to the boil, season well.

5

The dhal should be thick add a little water if required. The lentils cook down to pulp and some remain whole. Stir in the ghee and serve with chopped fresh coriander and fenugreek leaves

Lentil Dahl
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