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Recipe for Divinely Spicy DalClick image to enlarge

Recipe for Divinely Spicy Dal

Recipe for Divinely Spicy Dal

(Ref: RCP252)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00

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Preparation Time:

10 Minutes.

Cooking Time:

30 Minutes


Red Lentils - 150g
 Chana Dal - 20g 
 White Onion - 1 large, coarsely chopped 
 Fresh Whole Green Chillies - 2-3 to taste 
 Ground Turmeric - 1 tsp 
 Salt, to taste 
 Coconut Oil or Pure Butter Ghee - 1 tsp 
 Dried Red Birds Eye Chillies - 3-4 
 Black or Brown Mustard Seeds - 1 tsp 
 Cumin Seeds - 1 tsp 
 Curry Leaves - 6, fresh or dried 
 Garlic Cloves - 3, finely chopped 


• Rinse the red lentils and chana dal in several changes of water, until the water runs clear.

• Add 450ml boiling water, the washed red lentils and chana dal, the chopped onions, the whole green chillies, salt to taste and the ground turmeric to a large pan. Bring to the boil, cover the pan and cook until the lentils are soft.

• Allow to cool slightly, temporarily remove the whole green chillies and blend to your preferred consistency, then replace the green chillies and cover the pan.

• For the tadka: in a small pan, heat the coconut oil until very hot, add the chopped garlic, red bird chillies, mustard seeds, cumin seeds and curry leaves. Fry until the garlic turns brown and the mustard seeds are popping, stirring continuously.

• Tip the tadka in to the blended lentils - do not stir. It should sizzle. Replace the lid and leave to stand for 5-10 minutes to allow the flavours to infuse before serving. Stir just before serving.

• Delicious as a side dish for dinner, and lovely on its own or with a little rice for lunch. Pure comfort food. Heaven!

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