Olive Magazine
Easy Dal Recipe with Yellow Lentils

Brigadier house dahl

Published: November 9, 2018 at 5:59 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out this authentic dahl recipe from chef Karam Sethi at Indian restaurant, Brigadiers for an impressive vegetarian entertaining idea. It's made with chana dal (yellow split lentils) and toor dal (red split lentils).

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal335
fat12.6g
saturates5.3g
carbs35g
sugars3.4g
fibre72g
protein16.9g
salt1.5g
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Try this Brigadier house dahl then check out our coconut dahl with crispy paneer, lentil curry and sweet potato and lentil curry. For more inspiration, see our collection of dahl recipes.

Ingredients

  • 125g channa dal (yellow split lentils)
  • 125g toor dal (red split lentils)
  • 2 tsp ground turmeric
  • 1 tsp sea salt
  • 4 tsp ghee
  • 4 whole dried red chillies
  • ½ a small bunch coriander, finely chopped
  • ½ a thumb-sized piece ginger, shredded

TEMPERING

  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tsp cumin seeds
  • finely chopped to make 4 tsp garlic
  • 1 tsp asafoetida powder
  • 1 tsp chilli powder
  • ½ onion, finely chopped
  • 1 plum tomatoes, chopped
  • 2 tsp ground coriander
  • 1 tsp ground turmeric

Method

  • STEP 1

    Put the lentils in a large bowl, wash in plenty of cold water, then drain really well. Tip into a casserole with the turmeric, salt, 2 tsp of ghee and enough water to cover (about 1.25 litres). Simmer for 45 minutes-1 hour or until the lentils are very tender.

  • STEP 2

    For tempering, heat the oil and butter in a frying pan. Add the cumin seeds and sizzle for 1 minute, then add the garlic, asafoetida and chilli and cook for a few minutes. Add the onion and cook for 5 minutes until golden, then add the tomato and cook until very soft. Tip in the ground spices with a pinch of salt and cook until thickened. Stir into the lentils and season well.

  • STEP 3

    Heat the remaining ghee in a pan and cook the dried chillies until starting to pop. Spoon the dal into bowls, add the coriander and ginger, with the ghee and chillies on top.

Check out more of our best Indian recipes here...

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