How to make Red Lentil Dahl

Yummy Dahl

Ingredients (Serves 2)
1 cup red lentils
2 Tbl sp ghee (or sesame, mustard, safflower or olive oil)
1 tsp Cumin seed
½ tsp Ajwain seed
½ tsp Mustard seed
2 pinches Asafoetida
½ tsp Turmeric
½ tsp Salt
¼ tsp Chilli powder
4 Curry leaves
2 tblsp finely chopped fresh coriander leaf
1 tblsp grated Ginger
2 cloves of finely diced Garlic
1 medium sized Onion finely diced
1 Large Tomato finely diced
5 cups of water
  • Add Red Lentils, Water, Turmeric, Chilli and Salt together.
  • Bring to the boil.
  • Cook on medium heat for approx 25 minutes uncovered or until the lentils become soft and creamy
  • While lentils are cooking, heat the Oil / Ghee on medium heat and then add Mustard seeds, Cumin seeds and Ajwain seed.
  • When seeds have popped add Onion and Ginger.
  • Stir well. When Onions become golden brown, add Asafoetida, then Curry leaves, Tomato and Garlic & stir well.
  • Add this sauce to the pot containing the cooked red lentils & stir, & cook for about 10minutes on medium heat.
  • Serve with rice or chapatti (Indian bread). Fresh coriander can be sprinkled onto individual servings as well.

Extra Ghee may be added at the time of serving.
Vata: must limit to 2-3 times a week, with extra Asofoetida
Pitta: Can take more Coriander & less Asofoetida & Chilli.
Kapha: Can take more Asofoetida & Chilles

To learn more about Ayurvedic nutrition or the medicinal use of spices join one of our seasonal Ayurvedic cooking classes or our Ayurvedic Kitchen medicine class.

Douggie prac

About the author – Doug Hyde

Doug is an Ayurvedic practitionertherapist teacher and the co-owner of Satmya. He was first introduced to Ayurveda in 1998 and has pursued his passion for this ancient science ever since. Read more here