17 Mar

I remember lining up in the canteen at TAFE about six years ago, and looking at Dahl for the first time. I asked the kitchen assistant, “Whats that?”. “Dahl,” she replied. To this day, I can still hear her voice ringing in my head in a “The Castle” fashion… Darrrrll. Anyway, I digress!

Dahl was the first lentils dish I tasted that I fell instantly in love with. I know, it doesn’t look like much or even very appetising, but you just have to taste it! Many years ago, a lovely woman named Ros gave me a recipe that I still use to this day. Its so hearty, warming and fantastic that it is a weekly dish around here in winter. Enjoy the Dahl, Darrll…!

I like its just the lentils, but its what you do with them, darrrll....

[  Serves: 6 – 8  |  Time: 1hr stovetop / 6+ hours slow cooker  |  Cost: $8  ]


1 tin chopped tomatoes
½ cup red lentils
½ cup brown lentils
½ cup yellow split peas
1 onion, chopped finely
1 ltr vegetable stock
1 tablespoon tomato paste
2 cloves garlic
1 tablesoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon tumeric
1 teaspoon mustard seeds
Splash of Olive Oil


  1. Soak the lentils over night if cooking on the stove top.
  2. Add a splash of oil to a pan. When hot, add the mustard seeds and carefully pop the mustard seeds to release their flavour.
  3. Add garlic and onions, and sauté gently until caramelised. Add the remaining spices and cook until fragrant – about 1 – 2 minutes.
  4. Add the tomatoes, stock and lentils and cook on the stove top on a moderate heat until lentils are tender and are breaking own.
  5. If necessary, thicken up the sauce with tomato paste. Serve with rice, or eat alone.


  • Slow Cooker Method: I often cook this in the slow cooker, as it is convenient during winter when I am busy with uni. Soak the lentils over night if desired. Caramelise the onions and spices as described above before adding to the slow cooker with the other ingredients. If you are pressed for time, don’t worry – just put it all in the slow cooker. Leave for 8 – 10 hours on slow, keeping an eye on the water level.
  • Ethical Note: There is a lot of debate about water hungry crops such as lentils, however, it is still a far more ethical option than others (eg: beef!).
  • Diabetes Note: My BGLs always love this dish. Eat it to good health! 🙂

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3 responses to “Dahl

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