Yummy Dhal (Lentil Stew)

Posted by: admin in: ● November 14, 2010

For those not familiar with Dhal (sometimes spelled Dal or Dahl) -is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to a thick, spicy stew prepared therefrom, a mainstay of Nepali, Indian, Pakistani, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan. Dal is a mainstay in South Asian vegetarian cooking, since it provides the requisite proteins for a balanced diet.

The below recipe most closely resembles Pakistani style of Dhal.

1 cup dry red lentils
3 cups water or vegetable stock

4-5 tablespoons sesame or olive oil
1 diced onion
2-3 minced or crushed garlic cloves
1″ peeled and chopped ginger root
2 tsps curry powder
1/4 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2-3 chopped tomatoes
salt and pepper to taste
1-2 cups fresh or frozen chopped spinach


Heat water in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Stir frequently and simmer lentils until they resemble a thick paste.

While lentils are cooking, heat oil in frying pan. Add onion, garlic and ginger. Saute until soft. Add curry, chili, cumin, coriander, salt and pepper, saute for 2-3 minutes. Add tomatoes and saute for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes. If desired, add spinach and cook for the last 5 minutes.

This delicious dish can be served as is (it will be thick like a chili) or over brown or basmati rice.

EXTRA BONUS: It is vegan! Prepare and enjoy this dish to practice ahimsa (in Sanskrit = to do no harm), the yogic concept of non-harming and non-violence.


Founder, Yum Yoga!

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