Date posted: 10/05/2019

Creamy red lentil dahl

  • Timing: 45 mins
Votes: 1 Average: 5


Dried red lentils. No soaking required 400g
Large onion, chopped finely 1
Large garlic cloves, chopped finely 4
Fresh ginger, chopped finely or grated 2 tbsps
Red chilli pepper flakes or 1 fresh small red chilli 1 tsp
Everyday Favourites ground cinnamon ½ tsp
Everyday Favourites ground turmeric 2 slightly heaped tsps
Everyday Favourites garam masala 2 tsps
Cumin seeds 1 tsp
Everyday Favourites ground coriander 1 tsp
Everyday Favourites ground black pepper 1 tsp
2 tsps Salt
Large tomatoes, chopped into small chunks 3
Can coconut milk, full fat or light 400ml
for sautéing the onion and garlic 840ml water, plus 3 - 4 tbsps


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  1. Add 3 tablespoons of water (or 1 tablespoon of oil if you prefer) to a large pan and place over a medium heat.
  2. Once the pan is hot, add the chopped onion and sauté for about 5 – 10 minutes until translucent. Stir frequently and add a drop or two of water if required
  3. Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
  4. Add the chili and spices and cook them out for a minute or two then add the lentils.
  5. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
  6. Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
  7. Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every few minutes until the lentils break down and the sauce is nice and thick.
  8. Serve, garnish with coriander and with pitta bread.
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