Yellow lentil dhal


  • 400 g yellow lentils
  • 4 cloves of garlic
  • 2 cm grated fresh ginger

  • 4 tomatoes

  • 1 bird pepper
  • 2 tablespoon(s) ghee (clarified butter)
  • 2 teaspoon(s) coriander seeds
  • 2 teaspoon(s) cumin seeds
  • 2 teaspoon(s) mustard seeds

  • 1 teaspoon(s) of turmeric powder
  • 2 cloves
  • 2 sprigs of coriander
  • 2 tablespoon(s) coconut milk (optional)


  1. Pour the lentils into a large salad bowl, cover them with boiling water and let them swell for 2 hours.

  2. Peel the garlic cloves and ginger, then chop them. Wash and cut the tomatoes into cubes. Seed and chop the pepper. In a saucepan, heat the ghee, add the garlic, ginger and chili pepper, sweat for 2 minutes, add the spices and continue cooking for another 1 minute. Pour in the drained lentils, cover with 1 liter of water, add salt and pepper, cook over low heat for 40 minutes. 10 minutes before the end of cooking, add the diced tomatoes.

  3. When serving, sprinkle the dhal with washed and dried fresh coriander. You can add 2 tbsp. tablespoons of coconut milk for more creaminess.

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