Lentil Daal

by Melanie Auld
Dhal Recipe

vegitarian recipes, easy vegitarian recipes, vegitarian dinner, easy vegitarian dinners

This is a very simple red lentil dahl recipe which can easily be made as a main meal or as an accompaniment to other curries.  Lentils are a great source of iron and contain high levels of proteins.  This recipe is dairy and gluten free.  As a simple meal on a Sunday night, simply serve with hot buttered toast!  It really is delicious comfort food. 

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Serves 4-6

Ingredients:
1 onion, finely chopped
3 cloves garlic, crushed
4 cm piece of ginger, grated
400g tin tomatoes (or use fresh tomatoes, passata or pasta sauce)
4 teaspoons of Goan Spice Pot or more if you like it hot.  
300g red split lentils, rinsed
400ml tin coconut milk (or substitute with 400ml stock)
Salt, to taste

Heat the oil then slowly cook the onions, ginger and garlic until soft and browning.
Add the Goan Spice with a splash of water (to make sure the spices don't burn and turn bitter) and stir for another minute. Add the tomatoes and cook down for a few minutes, then add the lentils and coconut milk. Cook gently until the lentils are still whole but tender (about 20 minutes). You may need to add a little stock or boiling water if the mixture is too dense, or the lentils need more moisture to soften. Add salt, to taste.  ​​

You can even make Samosas from leftovers!  Simply fold up the mixture into some filo or puff pastry.  Delicious with a cold glass of something and great to feed a hungry house hold. 

Notes on Lentils 

Red Masoor Dal - The lentil or daal or pulse or Masoor dal (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. Lentils are one of the best vegetable sources of iron. Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine. The beautiful looking orange red dal is commonly used in North Indian cuisine.   Can be spelt Dhal.

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