Recipe: A Delicious Dal – Plain and Simple

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From the Vitality Food Feature ‘Indian Cuisine Heats Up the Kitchens of the North’.

It is often said that “no two dals are ever the same” and in my house, they never are, for I often add bits of carrots, turnips, cauliflower, and other vegetables lingering in the crisper, along with the onion and garlic for added flavour. Makes a hearty meal when served with steamed brown rice on the side. (Makes 4 to 6 servings.)


  • 2 tablespoons butter (or ghee)
  • 1 chopped onion
  • 4 cloves minced garlic
  • 1/2 teaspoon turmeric
  • 1 teaspoon whole coriander seeds
  • 1-1/2 teaspoons homemade or store-bought curry powder
  • 2 cups of rinsed red, brown, or other lentils of choice
  • 3 cups vegetable stock

1) Heat butter (or ghee) in a large saucepan

2) Sauté chopped onion and minced garlic until soft

3) Add turmeric, whole coriander seeds and homemade or store-bought curry powder, and mix well

4) Stir in rinsed red, brown, or other lentils of choice and sauté until spices are absorbed

5) Add vegetable stock, bring to a boil, reduce heat and simmer uncovered, stirring frequently, until the dal is very thick – about the consistency of porridge.

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