22nd October 2012


By Emma Photography by Emma

Dhal is one of those magical dishes.  The simple coming together of the humble lentil paired with a perfectly balanced combination of spices (best toasted and freshly ground), cooked long and slow and served steaming hot.  What I love about dhal is that it holds its own when served simply with a dollop of yoghurt and a sprinkling of coriander in a generously sized bowl for one.  It is also however, equally as good when served alongside a whole raft of dishes so make sure the next time you feel compelled to cook Indian that this dish features in your line-up.


Serves 4
  • --
  • 2 onions, finely chopped
  • 2 cloves garlic, finely sliced
  • 1 tbsp fresh ginger, peeled and grated
  • ½ tsp tumeric
  • 1 tsp coriander seeds, toasted and freshly ground
  • 1 tsp cumin seeds, toasted and freshly ground
  • 250g red lentils, washed and drained
  • 1 400g tin tomatoes
  • 2 ½ cups hot water
  • ½ tsp garam masala
  • 1 tsp salt
  • --
  • Yoghurt to serve
  • Coriander to garnish


  • --
  • 1. In a large frying pan fry the onions, garlic and ginger over a low heat for approximately 20 minutes. Long slow cooking at this point forms the basis of a good curry.
  • 2. Add the tumeric, coriander and cumin and cook for a further minute or two. Add the lentils and tomatoes and stir to combine. Then add the hot water, bring to the boil then reduce to a simmer and cook with the lid on for 20 minutes.
  • 3. Lastly stir through the garam masala and the salt and serve hot with a big dollop of natural yoghurt and a few coriander leaves.


  1. Daniel

    Thank you for this recipe it is one of he easier dhal recipes I have tried . The explanation in the method is particularly helpful. It tastes good.

  2. Emma

    Hi Daniel,
    Thanks for your message, it is great to know that you enjoyed the recipe and that the instructions were helpful. We love feedback like that!
    Happy cooking,

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