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  • 5
  • Easy
  • 15 minutes
  • 20 minutes

This easy dhal is a great accompaniment to many dishes. Add it to Bombay potatoes with chilli eggs to transform the dish from brunch to dinner.


  • For the dhal:
  • 1 T ghee
  • 1 onion, chopped
  • 1 T garlic, minced
  • 1 T ginger, minced
  • 1 T fresh turmeric, minced
  • 8 curry leaves
  • 1 T garam masala
  • 280 g red lentils
  • 1 x 400 ml can coconut milk
  • 2 cups vegetable or chicken stock
  • salt, to taste
  • 1 green chilli, thinly sliced, for serving
  • coriander, for serving
  • lemon wedges, for serving
  • rotis, warmed, for serving
  • For the cucumber-and-mint raita, mix:
  • ½ cucumber, thinly sliced
  • 6 T plain full-cream yoghurt
  • 6 mint leaves, chopped

Cooking Instructions

1. To make the dhal, heat the ghee in a saucepan and add the onion. Cook over a medium heat until soft. Add the garlic, ginger, turmeric, curry leaves and garam masala and cook for 1 minute. Stir in the lentils, coconut milk and stock.

2. Simmer for 20 minutes, or until soft. Season to taste.

3 Serve with Bombay potatoes, eggs, chilli, coriander, lemon, raita and warm rotis.

Find the recipe for Bombay potatoes with chilli eggs here.

Find more Indian recipes here. 

Photographs: Tobymurphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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