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Dahl recipes

Our top 3 of 13 Dahl recipes

Dal Fry Recipe at MyDish

based on 10 reviews


Dal Fry

by sujata

by sujataViewed 5422 times


    creamy, rich and smooth curry.perfect combination for rice or nan


    1. 1. wash the lentils together
    2. 2. combine the dals,green chillies,ginger,garlic,turmeris powder,salt and 3 cups of water and pressure cook[or boil until the lentils are tender] the lentils until soft
    3. 3. whisk the lentil mixture till it is smooth. keep aside.
    4. 4. heat the ghee in a pan and add the mustard seeds and red chilii.
    5. 5. when the mustard seeds crackle, add the onions and saute till it is transparent
    6. 6. add the tomato and saute for another 3to 4 mins
    7. 7. add the lentil mixture to the above tempering, mix well and bring to boil.
    8. 8. serve hot garenished with the chopped corriander and butter.


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    • 1 cup masoor dal [split red lentils]
    • ¼ cup yellow moong dal[split yellow beans]
    • 2[split in ½] whole green chillies
    • 1tsp-grated ginger
    • 1tsp-grated garlic
    • ¼tsp turmeris powder
    • to taste salt
    • ½ tsp mustard seeds
    • 1 red chilli
    • 1 medium sliced onion
    • 1-chopped tomatoe
    • 2tbsp ghee[melted butter]
    • 3tbls[chopped] fresh corriander
    • 1tbsp butter
    Lentil Dal Recipe at MyDish

    based on 1 reviews


    Lentil Dal

    by Sean Hendricks82

    by Sean Hendricks82Viewed 2437 times


      This is something i remember my Nan cooking when i was young and i still cook today.


      1. First of bring the water to the boil.

      2. Wash the Lentils to remove the starch and any "Stones" and add these to the boiling water.

      3. Peel and Chop 4 Lrg Onions and Chop Garlic and Fry the onions till browned, Add the Garlic and fry till popping but NOT burned. Leave these to one side.

      4. With a wooden Spoon mush the lentils against the side of the pan keep these simmering Not Boiling. Add Tumeric and stir in.

      5. Stir In Onion/Garlic mix from earlier and leave to simmer for 20 mins.

      6. Stir mixture and add lemon Juice and salt to taste. You will need to add more as the lentils boil down.

      7. Simmer for 2 hours on a low heat and serve with Basmati Rice and chapattis.

      8. Enjoy!


      Lentils always taste better the next day, Why not make extra and leave overnight!


      • by Sean Hendricks82

        Sean Hendricks82  Tue Feb 10 2009   • Reply

        HI There, I am so sorry i forgot to add that part.......Enough water to cover the lentils with about 1inch over them.

      • by fabsukisue

        fabsukisue  Tue Feb 10 2009   • Reply

        The dish looks and sounds great I really want to make it but how much water should be used when cooking the lentils? Many Thanks

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      • 4 Lrg Onions. chopped
      • 4Lrg garlic cloves. crushed
      • 300g Red Split Lentils
      • 1 Tsp Tumeric Powder
      • To Taste Lemon Juice
      • To Taste Table Salt
      Split Pea Dahl - Live Below the Line Recipe at MyDish

      based on 1 reviews


      Split Pea Dahl - Live Below the Line

      by Homedad

      by HomedadViewed 65 times


        A simple, cheap and quick vegetarian dahl for the whole family.


        1. 1 - Take a large pot. Place the peas and water (or vegetable stock) into the pot and bring to a slow simmer.
        2. 2 - Add the turmeric, cayenne and salt, and cover. Allow to cook on a low heat for at least 20 minutes, stirring occasionally.
        3. 3 - In a large frying pan, heat the onion, cumin and garam masala in the butter (or margarine). Cook for 4 to 6 minutes, until onion is soft.
        4. 4 - Add the onion and spices to the split peas, and allow to simmer for at least 5 more minutes.
        5. You can crack black pepper or more salt to taste at this point then serve with rice, or on its own in a soup bowl.
        6. This recipe is both vegetarian and vegan and can be reheated the following day with no problems.

        7. For a variation, try adding a tin of chopped tomatoes to the split peas during cooking and increase the amount of cayenne to a full tsp for a sweeter, more fiery dahl.

        8. The picture shows about 1/3rd of the dahl we made served with plain white rice. We used the rest in a vegetarian soup and to make a split pea vindaloo later in the week. We like it thicker and with less "sauce" but it can be made with an extra 100ml of water or broth to make a more "saucy" version.

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        • 200g Yellow Split Peas
        • 400ml water or vegetable stock
        • 1 onion. chopped
        • 1 tbsp butter or margarine
        • 1 tsp Garam masala
        • ¼ tsp cayenne pepper
        • 1 tsp cumin - ground
        • ½ tsp salt
        • 1 tsp Turmeric powder
        Daal Fry Recipe at MyDish

        based on 1 reviews

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        Daal Fry

        by alfa_554

        by alfa_554Viewed 1 times


          had this in bangladesh in 2003 and it was absolutely gorgeous, cheap, tasteful, fulfilling comfort food. MUST TRY IT!!


          1. soak lentils for 1 hour.
          2. after it has soaked, put in a saucepan with 500ml water to boil.
          3. wash the red lentils and pour into the saucepan, to that add 1/4 of the onion roughly chopped, add the turmeric powder and the bay leaf.
          4. put it on medium-low heat and let it simmer. after its been boiled take out one of the yellow split pea and see if it crushes up or goes mushy. this will indicate its done. when its done reduce the flame to the lowest heat.

          5. Tarka- get a frying pan, add oil and ghee, put in the zeera (cumin) seeds, add the rest of the onion finely chopped, grated garlic, and let these fry and go golden brown, after 2minutes it should be nice and golden add the chilli, mixed curry, coriander powders and mixed throughly.. add salt to taste. this point add the lentil mixture to the frying point at which the frying pan should sizzle when the mixture hist the pan. let it boil and add fresh coriander to garnish and green chillies if you like it hot. Enjoy

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          • 200g Yellow Split Peas
          • 80g Red Split lentils unsoaked
          • 1  large white onion peeled and diced
          • 5  Cloves garlic crushed or grated
          • 2 tbsp Ghee (clarified Butter)
          • 3tbsp olive oil or vegetable oil
          •  salt to taste
          • 1 Bay Leaf
          • ½ tsp zeera or cumin seeds
          • 1tbsp Tumeric Powder
          • 1tbsp Chilli powder (optional)
          • 1 tbsp Coriander powder (daniya)
          • 1tbsp mixed curry powder