Indian

Green lentil dhal

Name: Green lentil dhal
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 people
Cuisine: Indian
Ingredients: 250 g Puy green lentils; 1 l water or unsalted stock (to cook the lentils); 2 bay leaves (1 or 2, to cook the lentils); 1 medium onion (finely chopped); 3 garlic cloves; 30 g fresh ginger (grated); 400 g tinned chopped tomatoes; 400 ml coconut milk; 2 tbsp ghee or coconut oil (for the base); 1 tsp cumin seeds; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp garam masala; 0.5 tsp chilli powder; 1 tsp salt (to taste); 1 lemon (juiced); 15 g fresh coriander (chopped); 2 tbsp ghee or coconut oil (for the tarka); 1 tsp mustard seeds; 1 tsp cumin seeds; 2 garlic cloves (sliced); 10 curry leaves (optional); 0.5 tsp dried chilli flakes

A creamy dhal of Puy lentils, coconut milk and a toasted tarka. Silky, fragrant, and even better the next day.

Prep: 15 min
Cook: 45 min
Total: 1h
Level: Easy

A bowl of creamy green-lentil dhal topped with a golden tarka and scattered with fresh coriander

Tips

Cook the lentils separately so you can control their texture. Don't salt the cooking water, salt hardens the skins and stretches the cooking time. Salt the base instead.
Keep the lentil cooking water, it's fragrant and you'll use it to loosen the dhal to the right consistency.
Because the lentils are cooked separately, the dhal is a touch less bound. For more creaminess, mash a small ladle of lentils with a fork before serving.
The tarka (the aromatic oil poured on at the end) and the dry-toasting of the spices make all the difference. Don't skip either step. The dhal is even better the next day.

Ingredients

For

4 people

Scaled for 4 people

250 g Puy green lentils
1 l water or unsalted stock to cook the lentils
2 bay leaves 1 or 2, to cook the lentils
1 medium onion finely chopped
3 garlic cloves
30 g fresh ginger grated
400 g tinned chopped tomatoes
400 ml coconut milk
2 tbsp ghee or coconut oil for the base
1 tsp cumin seeds
1 tsp ground turmeric
2 tsp ground coriander
1 tsp garam masala
½ tsp chilli powder
1 tsp salt to taste
1 lemon juiced
15 g fresh coriander chopped

Tarka

2 tbsp ghee or coconut oil for the tarka
1 tsp mustard seeds
1 tsp cumin seeds
2 garlic cloves sliced
10 curry leaves optional
½ tsp dried chilli flakes

Method

Rinse the lentils under cold water until the water runs clear. No need to soak.
Cook the lentils separately: cover with cold unsalted water in a saucepan, add 1 or 2 bay leaves, bring to a boil then drop to a gentle simmer. Cook for 20 to 30 minutes, until tender but still slightly firm. Drain, keeping the cooking water, and discard the bay leaves.
Meanwhile, build the base. Heat the ghee in a pot over medium heat. Sweat the onion until soft and golden, about 7 minutes. Add the garlic, ginger and cumin seeds, and cook for 1 to 2 minutes.
Stir in the turmeric, ground coriander, garam masala and chilli. Toast for about 1 minute, stirring, until the spices smell fragrant.
Add the chopped tomatoes and let them cook down for about 5 minutes, until the mixture thickens and the oil starts to separate.
Pour in the coconut milk and a splash of the lentil cooking water. Simmer for 5 minutes.
Stir in the drained lentils and the salt. Loosen with the reserved cooking water until you reach the consistency you want, and let everything meld together for 5 to 10 minutes so the lentils take on the spices. For more creaminess, mash a small ladle of lentils with a fork.
Make the tarka: heat the ghee in a small pan until it shimmers. Add the mustard seeds and wait for them to pop, then add the cumin seeds, sliced garlic, curry leaves and chilli flakes. Fry for about 1 minute, until the garlic is golden.
Pour the sizzling tarka over the dhal. Stir in the lemon juice, taste and adjust the salt. Scatter with fresh coriander. Serve with basmati rice or naan.