Easy Dal Recipe with Yellow Lentils

Brigadier house dal

  • serves 4
  • Easy

Check out this authentic dal recipe from chef Karam Sethi at Indian restaurant, Brigadiers for an impressive vegetarian entertaining idea

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*This recipe is gluten-free according to industry standards

Ingredients

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

TEMPERING

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

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.

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Nutritional Information

  • Kcals 335
  • Fat 12.6g
  • Saturates 5.3g
  • Carbs 35g
  • Sugars 3.4g
  • Fibre 72g
  • Protein 16.9g
  • Salt 1.5g
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