Red lentil and vegetable dhal

Red lentil and vegetable dhal


3 people made this

About this recipe: A dhal is a dish of simmered lentils flavoured with aromatic spices and usually served as a sauce. But add extra vegetables and it becomes a light and easy vegetarian meal that's low in fat. Serve it with a selection of Indian-style breads and natural yogurt or raita.

Zoë Harpham

Serves: 4 

  • 1 onion, chopped
  • 2 large garlic cloves, crushed
  • 1 green chilli, deseeded and chopped
  • 1 carrot, peeled and grated
  • 1 brinjal, chopped
  • 1 tablespoon vegetable oil
  • 2 tablespoons water
  • 1 teaspoon ground cumin
  • 1 teaspoon mild curry powder
  • 2 teaspoons black mustard seeds
  • 150 g split red lentils
  • 800 ml diluted salt-reduced or homemade vegetable stock (recipes on this website), hot
  • 1 zucchini, halved and sliced
  • 1 large tomato, chopped
  • 2 tablespoons chopped fresh coriander

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Put the onion, garlic, chilli, carrot and brinjal into a flameproof casserole dish or large saucepan and stir in the oil and water. Heat until it starts to sizzle, then cover and cook gently for about 5 minutes until softened.
  2. Uncover and stir in the spices. Cook for 1 minute, then stir in the lentils and stock. Bring to the boil, then add the zucchini and tomato.
  3. Cover and simmer gently for 15 minutes, then uncover for a further 5 minutes, by which time the lentils should have burst open and thickened the liquid. Serve garnished with roughly chopped fresh coriander.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate