Lentil Dahl (heat 2/10)

Lentil Dahl (heat 2/10)
Serves: 6-8


This is the traditional lentil accompaniment to Indian food. A very simple, non-spicy side-dish, a traditional tarka dahl would have whole spices fried and stirred in at the end, but we have simplified it so you can concentrate on the other dishes! (30g net)


  • 1 packet  Dahl mix (recipe card included)
  • 1 tbsp groundnut oil
  • 1.5 litres water
  • 300ml/1/2 pint 'secret sauce'
  • 250g/1/2 lb red lentils
  • 2 tbsp brown sugar
  • 1 tbsp tomato puree
  • 2 tbsp lemon juice
  • handful chopped coriander, to serve


  1. Place the lentils in a pan with the water, secret sauce, tomato puree and sugar. Bring to the boil, then simmer until soft (about half an hour). This can be done well in advance.
  2. Prior to serving, heat the oil and quickly fry the spices. Add to the lentils, stir in and cook for a few more minutes. Longer is fine.
  3. Add lemon juice to give it a tang, and serve scattered with the coriander.

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