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Lentil Dal


Dal with rice is almost the staple Indian traditional dish. Sometimes served as a soup, sometimes as a dish, this thicker version is a meal in itself. Dalicious!


1.1 1/4 cups brown lentils
2.1 1/2 teaspoon black mustard seeds
3.1/2 teaspoon fenugreek seeds
4.1 teaspoon cummin seeds
5.2 tablespoons oil
6.1 onion, diced
7.1 clove garlic
8.1 tablespoon chopped ginger
9.1 tablespoon curry powder
10.7 curry leaves
11.3 small chillis, chopped (or to taste)
12.3 cups water
13.200ml can coconut milk
14.7 curry leaves
15.2 medium carrots, diced chunky
16.200g green beans, cut in 1/2 crosswise
17.1 teaspoon salt


1.Soak the lentils in some water for about 15 minutes
2.Heat a saucepan,and add the seeds and dry roast them for a minute or two until fragrant
3.Add the oil and onions and saute a few minutes
4.Then add the ginger, curry powder and garlic
5.Drain the lentils and add to the pan with the 3 cups of water, coconut milk, chillis and curry leaves
6.Simmer for abut 20 minutes, stirring occasionally
7.Add the carrots and cook another 10 minutes
8.Add beans and cook for another 10 minutes
9.At this stage, the mixture will have become quite thick, so you'll need to stir it a bit more
10.Add the salt and adjust the flavour to suit
11.Serve with brown rice and chapatis

by Irene Drokan

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Cameron Green
Last Updated - Fri, 30 Jan 2015 07:04:32 -0600