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Dhal Recipe

Shopping list:

  • 1 x 400g can red kidney beans (drained)

  • 375g red lentils

  • 200g brown lentils

  • 2.5 litres vegetable stock (10 cups)

  • 3 tablespoons tomato paste

  • 5cm piece of ginger (finely chopped)

  • 5 garlic cloves (finely chopped)

  • 1 medium onion (finely diced)

  • 2 tablespoons olive oil

  • 1 long green chilli split lengthwise

  • Fresh coriander

  • Lemons

  • Plain yoghurt - if needed to adjust the "HOT" taste



  • Heat oil in a saucepan over medium heat, add onion, garlic and ginger

  • Fry until onion is translucent (stirring often –about 6 minutes)

  • Stir in chilli and spice blend. Cook 1 minute

  • Stir constantly while adding stock, beans and lentils

  • Bring to the boil, turn heat to low, cover and simmer for about 20 minutes until lentils are very tender

  • Stir in tomato paste and cook about 4 minutes (Optional)

  • Add salt to taste

  • Add water if desired

  • Serve with plain rice or Roti, squeeze of lemon and dollop of yoghurt

  • Garnish with fresh coriander

Serves 4 – 6

A simple homely blend to bring your dhal to life. Total VEGAN dish! So easy to cook. This dish can be frozen and will still be just as good, after it has been defrosted and reheated, as when it was first cooked!

Ingredients: coriander, turmeric, cinnamon, cardomon, cloves

Store in a Cool, dry place. May contain traces of Nuts. Made in Australia from Local and Imported Ingredients

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