Red lentil dahl

Jump to Recipe

This is one of my go to recipes that I often make during weekdays because it is easy and quick. I like to make big batch that will last for days. And then I have it with brown rice and salad, just plain yogurt or curry.

There are a lot of spices in this dahl, but the dish still turns out to be very mild in flavor.

Red lentil dahl

Course: Vegeterian


Total time






  • 250 gr red lentils

  • 1 large brown onion

  • 3 tbsp oil

  • 2 bay leaves

  • Pinch of cinnamon

  • 1 tsp garlic paste

  • 1/2 tsp ginger paste

  • 1,5 tsp ground cumin

  • 1 tsp ground coriander

  • 1,5 tsp ground turmeric

  • 1/2 tsp garam masala

  • Salt

  • 1 tbsp tomato puree

  • 1/2 tsp fenugreek (kasuri methi)

  • 1l water or more if you want runnier consistency

  • Side dish
  • Brown rice

  • Salad

  • Fresh chopped parsley or coriander


  • Chop onion not too finely. Wash and drain lentils.
  • In a large pan with high sides, heat up oil to medium heat. Add bay leaves and stir for around 30 seconds. Add cinnamon and stir for 30 seconds.
  • Add chopped onion and fry until soft and translucent. Add garlic and ginger paste and for around 30seconds.
  • Add cumin, coriander, turmeric, garam masala, salt and cook for 30seconds to 1 minute or until spices warm through and become more aromatic.
  • Add lentils, tomato puree, fenugreek then stir briefly. Cover with water, bring to boil then reduce heat to simmering point and simmer for around 20-25minutes or until all the water is absorbed.
  • Serve with brown rice, salad and some fresh chopped parsley or coriander on top.

Recipe Video



Leave a Reply

Your email address will not be published. Required fields are marked *