by Hardeep U.

Dhal (Indian for lentils and pulses made as a stew) has always been a staple part of my life. My mom makes dhal once a week and always asks "which one shall we have?" A warm feeling is aroused and taste buds start tingling at all the possibilities. And this is the beauty of dhal. You have so many options. Our pantry is brimming with jars of all kinds, from kala chana (black chickpeas), moong dhal (mung beans), masoor dhal (split red lentils), motte and motti dhal (mixture of brown lentils). I could go on and on. Overall dhal is simple to make, the hard bit is choosing which one! 

1 cup of red split lentils or brown lentils (enough for two people, washed)
1 piece grated ginger
2 green chillies split
1 teaspoon turmeric
1 teaspoon salt
1 chopped onion
2 small tomatoes

Bung everything into a pot full of water. Bring to a boil and then simmer for 2 hours. Add more water as it cooks to create a soup. Cook until lentils are soft and the soup is a creamy consistency.

To finish (this is optional but a must in my opinion!)
1 teaspoon of garam masala
Handful of fresh coriander

It’s a perfect bowl of goodness!

Watch the video that inspired TCC's Meat Free Monday here.

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  1. I love this post!! And I love dhal!

  2. I'm eating it now with aloo gobi and chapatis!!

  3. How big is this piece of ginger? hope many tsp or tbsp of grated ginger?

  4. as much as you like depending on how much you like ginger :)
    I would say 1 tablespoon of grated ginger is enogh for this recipe