Easy Lentil Dahl

lentil dahl
I am in no way an expert in Indian cooking but I just made this yesterday and it was really tasty. This is very similar to my chickpea curry recipe. I don’t use all the spices typically listed in recipes and I use dry spices and powders.


1 onion, diced
2 cloves of garlic, diced
1 cup of water (depending on thickness desired)
1 tbsp vegetable stock powder
1/2 tbsp curry powder
1 can of tomato paste 5.5 fl oz (the small can)
1 19 fl oz (540 ml) can of red lentils (drained and rinsed), or about 2-2.5 cups of cooked lentils.


Put the diced onion in a pre-heated skillet (on high heat). I use to fry onions in water but I’ve been dry frying to release the sugars and bring out the sweet flavour. Fry until they brown but not burn. Then add the garlic for a minute. Add 1/2 cup of water and let the garlic cook for a few minutes until it’s softened. Add more water if it gets absorbed. If you don’t have vegetable stock powder you could substitute it with vegetable stock (replace the 1 cup of water with vegetable stock).

Add the tomato paste, curry powder and vegetable stock powder and remaining water to your desired thickness of dahl (I like mine fairly thick). Mix well in the skillet and turn down the heat to medium low. Add in the lentils. Stir until the mixture is hot enough to eat and pour on a plate of basmati rice.

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