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Lentil Dahl

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  • Ready in: 30 Minutes
  • Serves: 2
  • Complexity: easy
  • Recipe supplied by: Cheryl
Lentil Dahl


  • 250 grams cooked Lentils
  • 2 tablespoons Avocado Oil
  • 1 teaspoon Jeera Seed
  • 2 Cardammon Seed - cracked open
  • Freshly-grated Nutmeg
  • ½ teaspoon Turmeric
  • Curry Leaves
  • ½ teaspoon Mustard Seed
  • 4 pieces Dried Mace
  • 1 chopped Onion
  • 4 - 5 fresh diced Tomatoes
  • Vegetables of choice (i.e. carrots, garlic)
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Garam Masala
  • ½ teaspoon Fenugreek Leaves
  • 1 tin of Coconut Milk


  1. Add 1 teaspoon jeera seeds, 2 cardammon seeds cracked open, freshly grated nutmeg, a handful of curry leaves, half teaspoon of turmeric, half teaspoon of mustard seeds and 3 or 4 pieces dried mace to some oil.

  2. When they start to pop add the chopped onion and cook until fully glazed - adding water if too dry.

  3. Add the 4 - 5 freshly diced tomatoes, some marrows, carrots and whatever other vegetables you want (1 clove garlic and a small chilli chopped finely is optional but very tasty).

  4. Fry together for a few minutes and then slowly add your coconut milk (1 tin).

  5. Add 2 tablespoons of tomato paste and 1 teaspoon Garam Masala as well as a ½ teaspoon Fenugreek Leaves. Add this to the lentils and cook together for further 10 minutes.

  6. Salt to taste and serve with pompadoms or on brown rice.

Cheryl Lancellas / Fully-qualified Yoga Teacher
Contact: (+27)(0) 32 586 1219   ~   (+27)(0) 84 090 2083   ~   This email address is being protected from spambots. You need JavaScript enabled to view it.