Return to Recipes
  • Serves 2

  • 30 minutes

  • Very Easy

  • 1 cup of red lentils, rinsed in cold water

    1 tsp turmeric powder

    4 cloves of garlic, chopped or sliced

    Juice of half lemon

    1 tsp vegetable stock powder

This is a simplified version of a classic Indian yellow dal. If you want to try a more traditional ‘tempering’, fry the garlic separately at the end with some mustard or cumin seeds, and then add along with the lemon juice. Serve with rice &/or chapatti and some salad.

  1. Place a medium sized pan on high heat on the hob, and add 2 pints of water and the lentils. Add the turmeric powder, stock powder and garlic then stir well.
  2. Bring to boil, then reduce heat and simmer. Using a big spoon or ladle, scoop off any foam or residue on the top of the water.
  3. Simmer lentils for 20-25 minutes until very soft and melted together. You are aiming for the consistency of smooth yellow thick soup consistency. Add more water if needed.
  4. When cooked add lemon and 1 tsp of salt. Taste and then add more salt if needed.
  5. Scatter some fresh coriander over the top if you like.
Javascript Disabled

You have Javascript disabled in your browser settings. This website requires Javascript to improve your experience.

Enable Javascript →

Outdated browser.

Please upgrade your browser to the latest version or download a different browser to improve your experience.

Download Upgrade / Browser →