Easy Dal Recipe with Yellow Lentils

Brigadier house dahl

  • serves 4
  • Easy

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).


Try this Brigadier house dahl then check out our lentil curry, sweet potato and lentil curry and dahl recipe. For more inspiration, see our collection of dahl recipes.



  • 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


  • 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


  • 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