Red lentil dahl

Red lentil dahl

Total: 40 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 580 kcal
, Fat: 27 g
, Carbohydrate: 55 g
, Protein: 24 g

Indian dishes hold a special place in my heart. My husband is of Indian heritage. In the time we have been together, I have been fortunate enough to learn the authentic preparation methods for a number of Indian dishes. This dahl quickly became one of our favourites. Not only is it vegan, but it is also very healthy and packed with protein from the lentils. As the mustard seeds are fried in hot oil, they retain their spiciness and give this simple dahl a whole new aroma!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tsp oil
1 onion, finely chopped
3 garlic cloves, pressed
5 cm ginger, finely grated
1 tbsp curry powder
2 tsp turmeric
1 tsp ground cumin
360 g red lentils
1 tin coconut milk (approx. 400 g)
1 litre water
1 ½ tsp salt

To serve

2 tbsp oil
1 tbsp yellow mustard seed
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How it's done

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Heat the oil in a large pan, sauté the onion for approx. 3 mins. Add the garlic and ginger, cook for a further 1 min. Add the curry, turmeric and cumin, continue cooking for 1-2 mins. Add the lentils, coconut milk and water, bring to the boil, season with salt, simmer for approx. 15 mins. until the lentils are soft. Stir occasionally.

To serve

Heat the oil in a frying pan, add the mustard seeds, cover and toast for 10-15 mins. Add the mustard seeds to the dahl, stir thoroughly. Serve the dahl immediately.

Good to know
Tip: Garnish with coriander as desired.


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