Spiced yellow lentil DAHL
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 500g yellow split lentils (toor dahl), rinsed
  • 1.5L water
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 6 cardamon pods, cruhsed
  • chilli to taste and for garnishing (optional)
  • 1 tablespoon coconut oil
  • 2 large onions, finely sliced
  • 6 cloves garlic, crushed
  • 2 thumb sized pieces fresh ginger, finely diced or grated
  • 2 pinches black pepper
  • 2 pinches himalayan salt
  • 3 large handfuls coriander, leaves roughly chopped and stalks finely chopped
  • 2 lemons, juice one and cut the second lemon into 4-6 wedges
  • 6 large handfuls spinach, chopped
  • salt and pepper to taste
  1. Bring the water to the boil in a large saucepan with a lid, add the rinsed lentils and simmer over a medium heat with the lid on for 20 minutes.
  2. Meanwhile, add the coconut oil to a deep frying pan and fry the onions, spices and optional chilli for 10 minutes until the onion is soft. Be sure to keep stirring the onions to prevent burning.
  3. Add the garlic and ginger, sparing a little ginger for the garnishing and fry for a further 5 minutes until softened.
  4. After the lentils have had their 20 minutes of cooking time, add the onion and garlic mixture, finely diced coriander stalks, lemon juice and salt and pepper to the lentils and cook for a further 15 minutes over a medium heat, lid on.
  5. Keep stirring, especially at the bottom of the pan to prevent burning and add more liquid if it gets too dry.
  6. Before serving, add the spinach leaves to the lentil and stir thoroughly to combine the leaves.
  7. To serve, sprinkly the dahl with coriander leaves, chilli pieces, grated ginger and a few wedges of lemon.
  8. Enjoy!
Recipe by JESSIPES - Live in a Body You LOVE at https://jessipes.co.uk/coriander-coconut-dhal/