A spicy and nutritious accompaniment to curries.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hours 5 minutes


  • 8 oz (455 g) lentils
  • 4 -5 cups water or stock
  • 1/2 tsp. chilli powder
  • 1/2 tsp. fenugreek, ground
  • 1/2 tsp. salt
  • 1/2 tsp. turmeric
  • 2-3 tbsp. ghee (clarified butter)
  • 1 onion
  • 1/2 tsp. cumin, ground
  • 1 garlic clove
  • 1 tsp. ginger, grated
  • lemon wedges


Wash lentils thoroughly, picking out foreign matter.

Drain and boil in 2 cups of water or stock, removing any scum.

Add chilli, fenugreek powder, salt and turmeric. Stir and simmer for 30-45 minutes until lentils are cooked and mushy, adding water or stock as necessary to obtain desired consistency.

Heat ghee and fry onion, cumin, garlic and ginger for a few minutes.

Pour oil and spices on to dhal on serving. Alternatively, cook the dhal in this for 5 minutes.

Serve with lemon wedges.