Red Lentil Dhal

Red Lentil Dhal

I learnt to make this delicious red lentil Dhal when I was in Sri Lanka a few years ago. Archie loves this recipe too, so it’s a great one to share with your bubba. Just omit the chilli. Serve over rice and you can make a quick raita to go on top with coconut yoghurt, chopped cucumber, lemon juice and salt.


- 200 g split red lentils⁠

- 1 cup grated carrot⁠

- 1 cup grated pumpkin⁠

- 2 cups tuscan cabbage or kale⁠

- 1⁄2 tsp curry powder⁠

- 1 tsp turmeric powder⁠

- 1⁄2 tsp chilli powder (or more if you like it hot!)⁠

- 1 green chilli (chopped)⁠

- 1 red onion (chopped)⁠

- 3 cloves of garlic (chopped)⁠

- 5 curry leaves⁠

- 1 cup fresh coconut milk⁠

- 1⁄2 tsp mustard seed⁠

- 1 tsp coconut oil (or olive oil)⁠

- hot filtered water ⁠


1. Put the pan on low flame and add the oil. When the oil is hot (gives a little smoke off the pan), add the curry leaves, onion and garlic, mustard seeds and sauté for a few seconds.⁠

2. Add the grated carrot and pumpkin and mix for a minute.⁠

3. Add the split red lentils and follow with all the spices in powder form. Mix well.⁠

4. Put some hot water in to the pot with the lentil mixture and bring it to a boil. If you want, you can add thin (diluted with 1⁄2 parts water) coconut milk instead of water.⁠

5. Let the dhal cook for 8-10 minutes, then add the coconut milk.⁠

6. Bring it to a boil. Then simmer until the dhal is cooked. Stir time to time until the lentils⁠

are cooked and the liquid has cooked into a nice, very thick soup consistency.⁠

7. Add the tuscan cabbage and stir well.⁠

8. Add salt & pepper to taste.⁠


NOTE: Add the salt at the end once the lentils are cooked otherwise they'll take twice as long to cook.

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