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Red Lentil and Mixed Bean Dahl
I’ve been working on my dahl recipe for ages.There has been a lot of tweaking to get it ‘just right’ and I finally feel that this is it! This is a wonderful, healthy, hearty meal which is great especially in winter. I usually make a big pot of it as it freezes really well. You can use any vegetables that you have in the house and the spiciness can be adjusted to suit the individual. Enjoy!
Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
  1. Add olive oil to the pan, heat and saute onion, garlic, ginger and fresh turmeric until soft
  2. Add red chilli and all the spices and saute for approximately 1 minute
  3. Add all vegetables and lentils and stir until combined with spices
  4. Add 2 cups water and bring to the boil
  5. Lower the heat and cook for 10 minutes
  6. Add all tomatoes, coconut milk and mixed beans and cook for another 10 minutes, until lentils are soft and tomatoes are cooked. Add up to one further cup of water if necessary and if mixture becomes too thick
  7. Finally stir through lemon juice and desiccated coconut
Recipe Notes

Remove cinnamon stick before serving

Serve with rice, quinoa, salad and/or Indian Bread or poppadoms

Add a serving of coconut yogurt if too spicy

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