Lentil Dal

Lentil Dal

Dal with rice is almost the staple Indian traditional dish. Sometimes served as a soup, sometimes as a dish, this thicker version is a meal in itself. Dalicious!


1 1⁄4 cups Brown lentils
1 1⁄2 teaspoons Black mustard seeds
1⁄2 teaspoon Fenugreek seeds
1 teaspoon Cumin seeds
2 tablespoons Vegetable oil
1 Onion (diced)
1 clove Garlic
1 tablespoon Ginger (chopped finely)
1 tablespoon Curry powder
7 Curry leaf
3 Chilis (Small, chopped. To taste)
3 cups Water
200 milliliters Coconut milk (1 can)
2 Carrots (Medium, diced chunky)
200 grams Green beans (Cut in half cross wise)
1 teaspoon salt


4 Servings
Preparation time
45 minutes
Cooking time
40 minutes
Total time
1 hour, 25 minutes



  1. Soak the lentils in some water for about 15 minutes
  2. Heat a saucepan and add the seeds and dry roast them for a minute or two until fragrant
  3. Add the oil and onions and saute a few minutes
  4. Then add the ginger, curry powder and garlic
  5. Drain the lentils and add to the pan with the 3 cups of water, coconut milk, chillis and curry leaves
  6. Simmer for about 20 minutes, stirring occasionally
  7. Add the carrots and cook another 10 minutes
  8. Add beans and cook for another 10 minutes
  9. At this stage, the mixture will have become quite thick, so you'll need to stir it a bit more
  10. Add the salt and adjust the flavour to suit
  11. Serve with brown rice and chapatis