Creamy spiced dhal

By Good Food

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Cooking time

Prep: 10 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 4

Dhal is super-easy and cheap to make - plus lentils are really good for you, so it's a winner from all sides

Nutrition and extra info

Additional info

Vegetarian
Vegan

Nutrition

kcalories: 478

protein: 26g

carbs: 63g

fat: 16g

saturates: 9g

fibre: 6g

sugar: 5g

salt: 0.38g

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Ingredients

2 tsp mustard seeds
2 tsp cumin seeds
1 tbsp olive oil
1 onion, finely diced
4 garlic cloves, crushed
2½ cm fresh root ginger, grated
7 cardamom pods
400g red lentils, rinsed and drained
400ml can reduced-fat coconut milk

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Method

In a large saucepan, on a low heat, toast the mustard and cumin seeds until they give off a nutty aroma; be careful not to burn them. Set aside in a bowl. In the same pan, heat the oil over a low heat and soften the onion, garlic and ginger with the cardamom pods for 10 mins, adding a little water if they look like they might burn.
Tip the lentils and toasted seeds into the pan, then stir for a couple of mins before pouring in the coconut milk and enough water to cover it all well. Bring to the boil, immediately cover the pan, turn it down to a low heat and leave to simmer for about 45 mins, stirring every now and then to make sure the mixture is not sticking. If it starts to become too thick, add a little more water. Serve with warmed pitta bread.

Recipe from Good Food magazine, November 2009

Comments, questions and tips

Comments

Show comments

KeinEngel21:32, 11th Aug, 2014

I thought this recipe was bland, even with extra dried chilli flakes in it, I won't be making it again

sarahtheginger20:11, 27th Aug, 2013

I made the dahl this afternoon, I added some dried chilli flakes and some salt in the beginning and a tsp of garam masala towards the end. It was delicious! As other people have mentioned, it needed more water and stirring to stop the lentils from sticking to the pan.

julesthenorweegie12:37, 25th Jun, 2013

I made this the other day and it came out wonderfully! I used half of the lentils suggested, and probably more water than stated in the recipe, but it worked :D
Here's my blog with the result http://julesthenorweegie.blogspot.nl/2013/06/creamy-spiced-dahl.html
I will definitely make this again :D There are some pretty neat dahl recipes here on BBC food :)

ward_rosie10:21, 11th Feb, 2013

Lovely recipe but needed a bit of salt adding to it, next time I'll do this during the cooking. Also, it produced a huge quantity!

Lemonyginger05:21, 10th Oct, 2012

I didn't particularly rate this recipe, it's stodgy and not that tasty. I probably wouldn't make it again.

ladywebb09:52, 14th Mar, 2011

I made the dhal to go with a spiced fish recipe, but this was the star of the show. It was very easy to make, but you need more than just 'enough water to cover', at least one pint over the 45 minutes simmering time. It needs to be stirred often to stop it sticking. Delicious!