Dahl Recipe

Channa ni dahl

Yellow Split Lentils


  • 200g yellow split lentils
  • 500ml of boiling water
  • 2 tbsp oil
  • 1/2 tsp cumin seeds*
  • 1/2 medium onion diced
  • 1 inch piece of ginger grated
  • 1 garlic clove
  • 200g chopped tinned tomatoes
  • 1 1/2 tsp DAHL SPICE BLEND**
  • 1 tsp salt
  • 150 ml water
  • 1/2 juice of fresh lemon
  • A handful of chopped fresh coriander to garnish

*2 portions of whole cumin provided within the tin of DAHL  spice blend

** 6 portions within each spice blend tin


  1. Place the dry dahl in a pan , add cold water and rinse. Repeat this step 3 times.
  2. Add boiling water to the washed dahl and leave to soak for 1 hour.
  3. Add a pinch of salt to the dahl and simmer for 40-45 mins
  4. The dahl should be soft, but still hold its shape and not overcooked and mushy
  5. In another pan heat 2 tbsp of oil
  6. Add 1/2 tsp cumin seeds and allow to crackle, add diced onions, garlic and ginger and stir
  7. Once the onions are soft but not brown, add the chopped tomatoes.
  8. Add the dahl spice blend and salt. Simmer on a low heat til the tomatoes reduce for about 10 mins
  9. Pour the dahl, you have just simmered, into the tomato mixture and add as much of the 400 ml of water as you require for your desired consistency. Fold in the dahl instead of stirring, so you don’t break the dahl or “mush” it up.
  10. Taste and add more salt or dahl spice blend if needed, simmer for 10-15 mins.
  11. Add the juice of 1/2 lemon, stir and finish off with a sprinkling of fresh coriander



This recipe can be done with a variety of lentils/pulses. Here are just some you can use instead of Yellow spilt lentils.

  • Chickpeas (400 g tinned)
  • Red lentils (though these do not take as long to cook so soak for 20 mins and simmer for 15 mins)
  • Urid lentils
  • Brown lentils
  • Moong lentils
  • Butter beans (400g tinned)


Look out for the recipes on the above and the blog on lentils!

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