Total Time
Prep 10 mins
Cook 45 mins

Vegan Indian gourmet. Vegetable stock can be used for added flavor.

Ingredients Nutrition


  1. Heat water in pot until boiling.
  2. Add lentils and boil for one minute.
  3. Reduce heat to a simmer.
  4. Simmer lentils until they resemble a thick paste.
  5. While lentils are simmering, heat oil in frying pan.
  6. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, sauté for 2-3 minutes.
  7. Add tomatoes and sauté for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.
  8. Serve as is or over basmati rice.


Most Helpful

I use this recipe frequently, very easy to make and I usually have everything on hand. Great dish, thanks! (ps I think it's supposed to be 1/2 inch gingerroot maybe? I always just use a good-sized chunk.)

Shalabhanjika July 05, 2010

I didn't think I could possibly eat anything with half a gingerroot in it, so I only put in half a teaspoon (grated). This turned out to give it a pleasant mild warmth, and even though I messed up the timing and had to let it sit around too long, D said he wanted to hide the rest in the bedroom to keep it to himself! That's the first time I've made a dhal good enough for a comment like that! This made four very smallish servings.

Michelle from Central Time December 23, 2009

I like this dhal recipe because it's simple and can be built upon easily. For example I added a couple teaspoons of black mustard, a handful of unsweetened coconut, and as I took the dhal off the burner, a good about of fresh spinach.

Aram December 17, 2008

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