Ingredients List



  1. Bring a pan of water to the boil and add the lentils and salt.
  2. A froth will appear on the surface of the water which you can remove using a spoon. Reduce the heat and leave to simmer for 10 minutes. The lentils are cooked when they are soft. Remove from heat when they are cooked.
  3. Heat a frying pan and add the dried chili, bay leaf and cumin seeds.
  4. When the seeds sizzle, add the onion and garlic and a little amount of water, and cook until the onion starts to go brown.
  5. Reduce the heat and add the tomatoes, ginger, tumeric, fenugreek and the chopped chili.
  6. Let all the ingredients cook down and take on flavor for about 10 minutes until they create a thick paste.
  7. Add a ladle full of lentils to the paste and stir together. 
  8. Then empty all the contents back into the lentils and stir. Your dhal should have the consistency of a thick soup. 
  9. Stir in the garam masala and serve with OMS Friendly chapatis (recipe below)

This dhal can be made in batch and frozen. Defrost on a stove top by adding a little boiling water. 


This recipe was adapted from: