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  • Lentil Dhal with Roasted Garlic and Whole Spices

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Spicy Garnish: Heat the oil in a large, heavy pan. Add the shallots and fry them over a medium heat, stirring occasionally, until they are crisp and browned.
  • Add the garlic and cook, stirring frequently, until the garlic colors slightly. Use a slotted spoon to remove the mixture from the pan and set it aside in a bowl.
  • Melt the butter or ghee in a frying pan. Add the cumin and mustard seeds and until the mustard seeds pop.
  • Melt the butter or ghee in the pan and cook the onion, chillies and ginger for 10 minutes, until golden.
  • Stir in the lentils and water, then bring to the boil, reduce the heat and part-cover the pan. Simmer, stirring occasionally, for 1 hour .
  • Stir in the roasted garlic puree, cumin and ground coriander, then season with salt and pepper to taste. Cook for a further 10 minutes, uncovered, stirring frequently.
  • Stir in the tomatoes and then adjust the seasoning, adding a lemon juice to taste.
  • Stir in chilies, curry leaves and the spicy mixture, then immediately swirl the mixture into the cooked dhal. Garnish with coriander and serve.


  • 50 grams butter or ghee
  • 1 onion, chopped
  • 3 fresh green chillies, seeded and chopped
  • 1 tablespoon chopped fresh root ginger
  • 250 grams yellow or red lentils
  • 950 ml water
  • 3 tablespoon roasted garlic puree
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 220 grams tomatoes, peeled and diced
  • A little lemon juice
  • Salt and black pepper
  • 45 ml/3 tablespoon coriander sprigs, to garnish

For the spicy garnish

  • 2 tablespoon peanut oil
  • 5 shallots, sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon butter or ghee
  • 5 grams 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 4 small dried red chillies
  • 9  fresh curry leaves

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