‍ ‍

Step 1

Add the vegetable oil to a pan on medium heat. Chop the onion, ginger and garlic and add to the hot pan. Add a pinch of salt and cook for a minute until everything becomes fragrant. (You want to bring out the sweetness of the onion, but not brown it.)

Step 2

As the onions become translucent, add the coriander seeds, cumin seeds and fenugreek seeds, stir through, and then add 1 teaspoon of coriander powder, 1 teaspoon of Kashmiri chilli powder, and a 1/4 teaspoon of turmeric powder. Add the lentils, the rest of your chosen vegetables and 2 litres of water into the pot and then add the chopped tomatoes and cook until they become soft and broken down — about 40 minutes. Taste and season with salt

Step 3

Now for the tempering: Pour the vegetable oil into another pan. Once hot, add the tempering ingredients to it. When everything starts sizzling, cook for another 2 minutes (being careful not to burn the mix as burnt spices will become bitter!), and then pour the tempered spice blend over the dal.

Step 4

Serve with rice or naan or idli, and garnish with fresh coriander.

Homestyle dal

Recipe By: Simon Toohey

Serves 6

  • 1 cup orange dal/lentils

  • 3 tablespoons olive oil

  • 1 medium red onion, sliced

  • 4 large garlic cloves, sliced

  • 1 thumb ginger, minced

  • 1 carrot

  • 1 cup chopped cauliflower

  • 1 cup of seasonal vegetables

  • 1 tablespoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1 teaspoon fenugreek seeds (optional)

  • 1 teaspoon coriander powder

  • 1–2 teaspoons Kashmiri red chilli powder (adjust for preferred spiciness)

  • 1/4 teaspoon turmeric powder

  • 2 medium tomatoes, chopped

  • Salt, to taste